Instructions

1. Make a grocery list and obtain the basic materials needed to make the cheese. The list includes goat milk (about 1/2 gallon), lemons, kosher salt and cheese cloth. Also, you may also add buttermilk for an extra creamy flavor, if desired.

2. Heat the milk in a stainless steel/non-reactive pot to at least 185 degrees (or low heat). Allow to simmer, watching carefully to avoid boiling or burning.

3. Remove the milk from heat and allow to sit. Add lemon (or vinegar), stirring until the curds separate from the whey. The mixture should look like large clumps of cottage cheese when properly separated.

4. Line a colander with several layers of the cheesecloth. Ladle curds into a strainer, discarding the whey.

5. Allow curds to cool, squeezing as much moisture out of them as possible. Put curds in a bowl and season with sea salt. You can also add other seasonings of your choice, such as Herbs de Provence or whatever else you desire.

6. Press curds into the bowl to make a block, or wrap in cheesecloth. Place curds in the refrigerator for at least 1-2 days before removing and tasting.