Instructions

1. Pour the goat milk into a stainless steel kettle or pot. Place kettle on medium heat on a stove-top burner. Let the milk simmer until it reaches the desired temperature of 190°F.

2. Remove the goat milk from the heat. Allow the milk to cool to 100°F or less before continuing. This is essential for the curds to form properly, and it prevents you from burning yourself.

3. Gently add 2 tsp. of lemon juice. Stir the lemon juice and the milk. The curds will start to separate. Continue to add more lemon juice if this does not happen. Once the milk resembles cottage cheese, remove it from the stove-top.

4. Line a colander with a piece of cheesecloth. Spoon out the curds onto the cheesecloth. Allow the curds to strain for two hours to drain any excess liquid.

5. Discard the liquid. Gently squeeze the cheesecloth with the curds to remove any lingering milk. Open the cheesecloth and place the curds into a container.

6. Place cheese curds in the refrigerator. Refrigerate the curds for at least 24 hours before consuming to ensure they are the right texture. Press curds together in a small container to form a block of cheese.