Goat Milk Cheese

Cover a pot of nettles with water, boil and reduce liquid to half. Warm 1 gallon of fresh goat's milk to 90F. Add 1/4 cup nettle juice (or 1 rennet tablet) to milk. When the first clabber forms, about 30 minutes, pour into a cheesecloth bag and hang the curd up to drain. After the liquid has drained for a few minutes squeeze the bag to form a block and drain off excess moisture. Store in cheesecloth in a cool place. I remember as a child this cheese had a consistency similar to "feta" cheese.