Store-bought cheesecloth often has a wide gauge. You want to make sure that you layer your cheesecloth a couple of times in order to decrease the gauge and capture all of the wonderful cheese as possible. I often use 1 whole package of cheesecloth for this recipe.

Line a colander with cheesecloth and place the colander over a large pot or bowl.

Slowly heat the goat milk on low-medium until it reaches 180°–190°. Do not let it come to a boil. Meanwhile, combine the vinegar, lemon juice and lime juice in a separate container. Once the milk reaches the desired temperature, remove it from the heat and allow it to sit and cool to about 100°.

Stir the vinegar-juice mixture into the cooled milk until it is all incorporated. Do not over-stir at this point. The milk will naturally curdle as the vinegar and juice are added. Pour the milk into the colander slowly, to allow the cheese to settle on the bottom of the cloth. Once you’ve drained the milk, gather all corners of the cheesecloth and secure with a rubber band. Hang the bundle over a bowl and let it drip for about an hour.

Now, don’t throw out that liquid, known as whey. Whey is great for soaking grains, using as a substitute for water or broth or feeding to your pets (your kitties will love you).

NOTE: If you find that your gallon of goat milk didn’t produce as much cheese as you thought, your cheesecloth may have been too thin. In that case, save your whey and re-strain it once your cheese has dripped for an hour. You will find that sometimes on the bottom of all the whey is a gorgeous layer of cheese just waiting to be strained.