Homemade Goat Cheese

1 gallon goat's milk (unpasteurized)
1 quart buttermilk
3/4 teaspoon liquid rennin or 1 rennin tablets (available in health food stores)
olive oil, for seasoning
salt, to taste
pepper, to taste

In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet.
Heat over low heat to 180 degrees.
Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate.
Line a colander with several layers of cheesecloth and ladle curds into colander with large spoon.
Discard whey.
Fold cheesecloth over top of curd and allow to drain overnight, refrigerated.
Remove from cheesecloth and season to taste with olive oil, salt and pepper.