This is what I did. I warmed my milk to 72. Added culture (Fromage Blanc from cheesemaking.com), stirred, covered, let set undisturbed @12 hours. Poured into my muslin bag and hung overnight (12 hours). The cheese looks okay EXCEPT all the areas that were touching the fabric had tiny fibers. This was new fabric washed & dried just before hanging the cheese. Is this normal? How do you avoid it? Next time I will use cheesecloth. Texture looks okay. Not as creamy as I had hoped but still not bad. Taste. Here's where we go south. Very tangy. Less noticeable after adding some seasoning but still tangy. *I* think it tastes goaty. I would not be able to eat this. BUT (and this is a big but) I can hardly drink goat milk either without tasting goat. I've been over and over this and it is *me*. We do all the things to ensure good tasting milk and everyone else says it tastes good. I should not expect the cheese to taste any different I guess. Dd2 said she thought there might be a very slight aftertaste that was goaty. Dh noticed none. 3 other dc none. I will add here that one of my milk customers brought me cheese that his mom and made with our milk and I thought it was wonderful and did not taste goaty to me at all. So what's the difference???? While looking at some on-line recipes this a.m. I notice they all had differing temps to bring the milk to. I just brought mine to room temp. Should it have been higher? Why are we told to handle the cheese gently? What happens if you don't? And how do you incorporate seasonings 'gently'? You gotta smash it all up to mix it in good, right? This puzzles me.