This particular recipe is for soft (cream) goat's cheese and makes about 1 cup. Specific cheese making ingredients can be found online (in Australia you can get them from Om Nom Cheese Making) or good gourmet delis and cheese making stores. Calcium Chloride is added to rebalance the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.You can purchase grass-fed milk powders online, I like to use the Organic Times brand. Note on equipment and measures: You will need a digital kitchen thermometer, a 1m-capacity syringe, cheesecloth or a large suqare of sterile gauze (available from pharmacies). Measurement conversions: If you don't have a 1ml syringe, use regular kitchen measuring spoons where 1 teaspoon is 5ml. For 0.3ml calcium chloride use a quarter of an ⅛ (5ml) teaspoon, for 0.5ml rennet use just under half of an ⅛ teaspoon. For ¼ drop spoon (1/64th of a teaspoon) use the amount equivalent to about 2 sesame seeds.