I am not good with pictures, but if you can get over this way you are welcome to bring the tribe for a play and a pat, as for the cheese, the rennet tablets tend to give a very soft curd, and goat milk curds are softer than cow as the fat molicules are smaller, as long as you can put your finger in and the jel doesnt stick to your finger it is ok, if you like you can bring it back up to warm and set in warm place for a few more hours, or you can still scoop it into muslin lined moulds, or just cheesecloth and hang it with a large bowl under it, drain for say 12 hrs and it should be more like cream cheese, good luck. Have you made quark, the goat milk seems to make a good one I just add a little extra buttermilk, but thats is mainly because you dont know how old it is when you get it.