Step 1

Line a colander with two or three layers of fine cheesecloth.

Step 2

In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.

Step 3

Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

Step 4

Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.

Step 5

The curds will not be large, on the contrary they will be like tiny specks.

Step 6

Slowly ladle into the cheesecloth. Add the salt and stir lightly.

Step 7

Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.

Step 8

Allow it to hang and drip for about 1 hour.

Step 9

Place on a cutting board and shape. Sprinkle with died herbs of your choice.

Step 10

Refrigerate and serve when set.