I received some free local, one week old, raw goat's milk 2 weeks ago from a friend, and I am buying some farm fresh, a few days old raw goat's milk tomorrow. I want to make chevre. I froze the 3/4 of a gallon I got and am thawing it out now, to prepare to making chevre tomorrow.
Now, I am in SW Pennsylvania, and I have 2 friends in upstate NY who make goat's milk from their own goats. One had been pasteurizing it, the other making raw chevre. They use the NECheesemaking Chevre packets. They both didn't get a good set, it tasted yummy, but was a yogurt-y consistency. They both now make raw chevre, adding 1.5 packets, and gets a good firm set. Neither of them have extra, separate rennet. I see that someone here make good chevre as per the instructions, but I have been having troubles with the packets and cream cheese. I am wondering if any of you have an opinion--should I try 1.5 packet, or adding extra rennet? If so, how much extra rennet? Could it be that the milk needed extra culture also? Not just extra rennet? Any opinions?