1 gallon fresh goat milk
¼ cup vinegar (if using real apple cider vinegar, use 1/3 cup since it is only about 5% acidity)
3 Tbls. melted butter
½ tsp. baking SODA
ground herbs or fruit and honey, optional

Cheese cloth or thin muslin cloth, approximately 2 ft. square.
large glass bowl
stainless steel pot - very clean
colander for draining whey
Large strainer spoon for lifting cheese out of the whey
thermometer - accurate, dairy type to 206 degrees 
mold to shape cheese

How to:

1. Heat milk in stainless steel pot until it reaches 206 degrees. Check continually with thermometer, stirring from bottom of pot.

2. Remove from stove and stir in vinegar. Milk will rapidly coagulate. Allow to set for about 3-5 minutes.

3. Carefully drain the curd into a cheese cloth-lined colander using the strainer spoon. Save the whey for animals. Chickens especially enjoy this treat. Allow to drain for about 3-5 minutes.

4. Place curds in the large bowl and mix in butter and baking SODA. Herbs and spices may be added at this time. If adding fruit and honey, allow cheese to cool about 10 minutes.

5. Place the cheese in a container and cover. Refrigerate.

This cheese is excellent for cooking or eating as it is.

Recipe may be doubled or cut in half.