Well, I attempted to make some chevre as an alternative to cream cheese. It came out like leather, very dry not spreadable yucky mess. I did the recipe correctely, can't really screw it up, but I think I man handled the curd :blush2 I put the curd into a pillow case and squeezed and squeezed, I was thinking geez 6 hours to get the whey out, hummmm there must be a quicker way. I twisted the top and scraped...The cheese had no taste either. Is commercial cream cheese salted? :help I followed the recipe in Goats Produce too - The Udder Real Thing by Mary Jane Toth. thanks everyone.