Goat’s Milk Fromage Blanc

• 4 litres (140 fl oz/16 cups) quality fresh goat’s milk
• 1

Pour the fresh milk into a saucepan and warm gently to 33°C (91°F). Remove from the heat and strain through a chinois into a plastic container. Add the MO 036 culture and stir through. Add the calcium chloride, rennet and salt and stir for 30 seconds. Place a loose cloth over the container and leave in a warm place (the ideal temperature is 28°C/82°F) for 12 hours. Do not let the temperature dr