Home made Soft Goat Cheese with Oregano Crust

I got quite into cheese making about 2 years ago and then when I was pregnant stopped for a while as I didn't want to risk anything.
However I have picked up my cheese cloth once more and I started with my most successful and simple soft goat cheese.
There are a few slightly technical items you need but it isn't too tricky.

1. Some cheese culture starter powder (available from cheese making specialists - I use this one as we used to live very close to it but they have online ordering)
2. Rennet either vegeren (which you can get in some branches of Sainsburies) or animal rennet which you can get from the specialist. You must check what you have is in date if you are like me and don't use it that frequently.
3. A tuperware pot with lid (sterilised) and clingfilm
4. Saucepan (sterilised)
5. A cheese cloth. Or similar - muslin may work?
6. A thermometer. I use one I bought from the cheese suppliers but if you have one for jam making etc that may work.
7. A sieve/colander

First you have to make a cheese starter solution using the freeze dried starter powder. Instructions come with the powder but here they are;
Heat one litre of fresh milk (I use goats milk from the supermarket) to 90*c and hold at temp for 10 mins
Remove from heat and rapidly cool by placing pan in a sink of cold water until thermometer shows 20*c
Sprinkle in the powder and whisk in well.
Place in sterilised tuperware, cover liquid with clingfilm and put on lid. Leave at 20-22*c for 24hrs
It is ready when it smells sharp and clean and kind of yoghurty.
Then freeze into ice cube tray for future use, keep back 30mls (2tbsp) for immediate use.

Now make some cheese.
I used 3 further litres of goats milk. I heated to 90*c and cooled quickly to 20-22*c.
Add the 2 tbsp cheese culture (or 2 ice cubes) and 3 drops of rennet (which you have pre mixed with some cool boiled water (about 1tsp). Mix well and leave covered in a warm area (20/22*c) for 24 hours.
When you revisit it it should have separated into curd (the solid) and whey (the liquid).
Put your cloth into a colander/sieve and pour the lot on (allowing the whey to be drained away)
Tie up the corners of the cloth and hang to let the remaining whey drain off over the next 24 hours. (I am lucky enough to have been given a cheese press to I use this at this point but hanging it works just as well)
Then just take out the curd cheese and sprinkle with salt ( I like to use about 2 level tsp for this amount - but it depends on how you feel about salt. Salt is what gives you the flavour but I don't like to have too much salt in our diet)
Then I form a shallow cylinder shape and drop it into dried oregano to give it a Greek vibe which I like,  but you can add anything you like. Chives, pineapple, nuts, garlic, whatever!

I find if you leave it in the fridge for 3 days or so, the flavour really develops and it tastes great spread on a cracker or some sunflower seed bread. Mmmmm.