I have had a terrible run of luck trying to make some chevre. Plain, basic, easy-as-pie chevre. I've somehow ruined three batches (good bye, 6 gallons of fresh milk, thank goodness I get it from my own goat and didn't have to BUY it...) that I followed the instructions on to the letter. I think it's the recipe...?? Does anyone have a basic, tasty chevre recipe they would care to share? I'd be much appreciative. Also, if anyone is in my area, I'd pay for a tutorial in cheese-making with a filling dinner and a fire dance (if the weather holds, of course). And of course, good company. I've tried thus far, the method of heating the milk to 175 Degrees F, then adding buttermilk and lemon juice, letting it sit ten minutes, then putting it in cheesecloth, then letting it drip for ten minutes, then "voila" chevre... BUZZ! It curdled unpleasantly, and tasted like lemon-flavored spoiled milk. And twice I've tried this "good" recipe: http://biology.clc.uc.edu/Fankhauser/Ch ... Cheese.htm And that turned out into this vile slush and I STILL can't get that smell out of my kitchen. Even my eats-everything-that-remotely-looks-like-food cat wouldn't go anywhere near it. I have butter muslin for draining, a good pot, vegetable rennet(which is twice the strength of animal rennet as I understand it, so I adjusted the recipe as needed), fresh goat's milk, and cultured buttermilk from the store. What on earth am I doing wrong? Is it the recipe, or is it in fact me? Does anyone have a fool proof recipe? Thank you everyone!!