After the frustration of throwing away old moldy chevre, I've figured out that I must now make smaller batches of cheese. Using two gallons of milk and then the family doesn't eat it is just not going to work for me. :down Making the change from using store bought cream cheese and sour cream to using chevre, and snacking on cheese and crackers instead of junk food is easy for *me*, but it doesn't seem to come easily to the family. I'm going to have to convert recipes to use only a gallon of milk. Any warnings, suggestions, or tips?