I have been using this culture for several years with our raw goat milk. I use a fresh gallon from the morning's milking, add the culture and let it sit till the next morning. I then let it drain for several hours, add salt, and viola! So easy, perfect every time and so delicious! I make it several times a week and it is in great demand with family and friends. I use it for dips, as a ricotta or cream cheese replacement in recipes, or just as it is- scooped out on a finger tip! Really delicious!