Instructions:

"This light cheese is traditionally spread on cornbread and served as a midday or after dinner snack with a side order of black olives. When goat's milk is substituted for homogenized milk, the cheese takes on a piquant flavor that brings back memories of the goat cheese made in Portugal. Make this ahead of time so that the cheese will be spreadable or thick enough to slice. Use leftover in cooking as you would ricotta cheese." Dissolve rennet tables in lukewarm water. Combine dissolved tablets and remaining ingredients in a heavy saucepan. Using your hands, mix ingredients thoroughly over low heat for about 5 minutes or until mixture is dissolved and lukewarm. (Do not overheat or milk will not curdle.) Immediately remove from heat, cover and set aside for 2 hours. Using knife, cut through cheese in a few places , then set aside for 10 minutes. Spoon cream mixture into 3 inch bamboo steam, lined with 2 layers of cheesecloth. (You can also use small baskets or other molds with holes in bottom and sides to allow liquid whey to drain.) Cover with cheesecloth. Place small plate down to force liquid whey out of the soft curds. Refrigerate cheese for 24 hours (although it can be eaten after 18 hours if you prefer very soft cheese.) Drain excess liquid occasionally, especially in the first 2 hours. Refrigerate for up to 3 days. Makes: About 4 cups (1 litre)