In a large nonreactive saucepan
, combine the goat
's milk, buttermilk
, and rennet. Heat over low heat until the mixture reaches a temperature of 180 degrees F. Transfer to a nonreactive bowl and allow to sit overnight, covered, until the curds and whey separate. Line a colander with several layers of cheesecloth and ladle the curds into the colander
. Discard whey
. Fold cheesecloth over top of curds and allow to drain
and season, to taste, with olive oil and salt and pepper, if desired.