Thanks for the reply, TLPC. Last reply I got was within 5 minutes, so was hoping for same this go-round.
I let it go without adding anything (that raw goat's milk is pricey!), but pulled it off the whey in 40 minutes rather than 60. Curds were grainy, matted quickly, and really squeaky on the teeth, but tasted all right. I microwaved some herbes de provence and dried sage in some water for a couple minutes, then heavily salted that and tossed it in the drained curds. It's pressing now, we'll see what it tastes like in a few months.