I used goat's milk, 2 quarts, heated to 160-degrees then allowed it to drop to 115 added 7 drops of vegetable rennet and 1/4 cup of yogurt.  It curdled well.  I strained it and made plain cheese and added chives to some.  Rolled it in cheese cloth and had my own home made cheve.  One reason I did it was because I'm lactose intolerent and I buy the lactase drops and add them to the goats milk and wait a few days for all the milk sugar to be acted upon.  Then I make my cheese.