Homemade Goat Cheese

• 1 gallon whole goat's milk
• 1 cup cider vinegar

1. Pour the milk in a large, heavy-bottomed pot and heat gradually over medium-low heat until it reaches a temperature of 175 to 180 degrees F. Check the temperature with a thermometer. It's important to heat gradually and to stir the milk frequently to prevent scorching (and a slightly burned taste).
2. Hold the temperature at 175 degrees to 180 degrees F. for about 10 minutes. Reduce the heat, if necessary. (Once milk reaches high temperatues, it can gain heat surprisingly quickly.) Stir in the vinegar slowly until curds begin to form.
3. Remove the pot from heat. Pour or ladle the curds into a butter muslin-lined colander. Tie the corners of the cloth into a knot, forming a bag from which to drain off the whey. Slide a long-handled spoon beneath the knot and hang the bag inside the empty pot to drain for 2 to 5 hours or until desired consistency.
4. Transfer the cheese from the muslin to a bowl and use right away or cover and refrigerate up to 2 days.

goats milk, cider vinegar

Taken from www.epicurious.com/recipes/member/views/homemade-goat-cheese-51927991 (may not work)