Heat 3l of milk (pasteurised - the same you can get from the shop. If using unpasteurised raw milk, you need to pasteurise it!) to 35 degrees Celsius . Add 15 drops of the rennet (3-5 drops of rennet for every litter of milk) and leave covered for 1 hour in a warm place. Best is if you can wrap a towel or a blanket around to keep it warm. After an hour 

Cut into .5 inch cubes or break up with spoon. Ladle curds and whey into cheese cloth or colander(like sieve) and hang to drain. Whey will drain out and cheese will stay in mold . Leave overnight to drain, cheese will shrink down. In the morning, take the cheese cloth and put it between two boards and then put something heavy on top - this is done to get rid of the excess whey - or if you have a cheese press, you can use it. Leave it between the boards for a few hours and it should be ready. Once the new cheese is ready -unwrap it and  you can sprinkle with some salt or you can make a brine ( salt+water) and leave the cheese in it. The salt will harden the cheese - so longer you leave it in the brine, harder it gets. There is a really good video in Youtube in English - it is called  Bulgarian goat cheese sirene. 

We have used the instructions there and it is a success every time! We have made mozzarella as well - they are a lot of videos online for how to make it, just choose one and try!

Thanks for looking and please do not hesitate to get in touch if you have any questions!