This recipe is so easy and so good! So lucky to have neighbors with goats to milk!
Line a fine mesh sieve with 3 layers of cheesecloth.
In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.
Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
The curds will not be large, on the contrary they will be like tiny specks.
Slowly ladle into the cheesecloth. Add the salt and stir lightly.
Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
Allow it to hang and drip for about 1 hour.
Place on a cutting board and shape. Sprinkle with died herbs of your choice
Refrigerate and serve when set.