Since I also regularly do faisselles, grandchildren and Swiss cheese with whole goat milk or whole cow's milk. I tested with raw farm milk, but ultimately with whole milk UHT the result is always perfect and it's easier and faster. I use the Cooper rennet at the recommended dose on the packaging and not on the instructions of the device, ie 4 drops per liter of milk (not 6 drops) and as I use either lactic ferment a sachet of yeast for yogurt ALSA is a yoghurt of my clothing or whey or cheese or cottage cheese.