I am visiting at my mom's house, and she has made arrangements for some fresh goat milk for me while I'm here. We planned for this, and I brought supplies and equipment for making a couple of cheeses. lol, I even brought my smallest wine cooler so we'd have a cave. But I forgot the rennet. My mom has a few mad millie rennet tablets in the freezer. Can anyone give me a suggestion on how to use them for a semi-lactic cheese that would only use a drop or two of liquid rennet? I assume that I would dissolve it in water and then use that, but I have no clue as to the tablet:water ratio, and then how much of that to use for a gallon of goat milk. Any thoughts, or suggestions?