Such great tips @porters! Thanks. My introduction to cheese making with my goats milk was the real peasant style, just add lemon to fresh milk. Then I progressed to Heirloom yoghurt and kefir but the business grew so big that I now use rennets and cultures. But I must admit I far prefer these rustic methods to the sophisticated style. I'm going to try a hard kefir cheese following your directions. Thank you so much