We used to make goat cheese -- a "fromage blanc" soft cheese.
I got liquid rennet from Hoegger's Supply. If I remember correctly, those rennet tabs you buy in the store didn't work too well.
You take the milk fresh from the goat and strain it (or heat up the milk from the fridge to about 100 degrees), then stir in a quarter cup of buttermilk (from the store) and the rennet, and let it set in a warm place until it forms curds (thickened milk about the consistency of yogurt) and whey (the almost-clear liquid swirling around on top).
Take a knife and cut the curds into cubes (to make it easier to handle). Lay a cloth in a large bowl or small bucket (you can use a clean T-shirt or pillow case for this), and pour the curds into it, allowing the whey to drain into the bowl. (Save the whey -- it's got good vitamins and nutrients in it and can be used in cooking, or to feed your animals.) Tie the cloth shut and hang it on a nail over a bowl. Let drip overnight.
Next day, dump the curds into a clean bowl and with clean hands, gently work a teaspoon of salt into the curds, then take about 3-4 ounces at a time and roll into little "logs". Lay on a flat surface with a clean cloth over them, and let them dry overnight. Then wrap them in saran wrap and refrigerate.
ETA: This makes a cheese just like the "goat cheese" you can buy for $4 in the deli at Wal-Mart.
IF you are willing & obedient , you shall eat the good of the land: But if you refuse & rebel, You shall be devoured with the sword: for the mouth of the LORD hath spoken it. Isaiah 1:19, 20