Hey everyone!  First time making fresh goat cheese and I am having problems.  It is getting too rubberyand I want it to be soft and spreadable.  I am wondering if I am using too much rennet, agitating it too much or getting it too hot after I have cut the curds.  I am using 1 gallon of raw goat milk and DCI supreme liquid rennet.  Any ideas on how to make it soft and spreadable?  Thanks!

Soft/Spreadable ? LOL, most people have problems in it being too crumbly.
Double check your measurements and instructions just to make sure, however I would suggest u use the Goats milk and make Yoghurt and then drain it, it will be soft and spreadable then.

Welcome aboard !!

Welcome to the forum.  I’m wondering what kind of cheese you are making?  Is it chevre?  Different cheeses have different qualities, as you know.  I can only guess that you’re wanting a soft cheese, but you’re ending up with a hard cheese.  What is the process?

u need to wait the culture to do his work, it must be high in acid “low pH” to be in that texture.
u either not using culture, or u did not let it develop long enough, usually it required over few hours or more.
here is a very basic receipt http://biology.clc.uc.edu/fankhauser/Cheese/Farmers_Cheese.htm