I just thought it might be interesting for you ladies to take a little peek into the kitchen of a beginner cheesemaker.
Here's a pot full of fresh goat milk.
I heat the milk and pour a glug of white vinegar into the pot - I don't measure, just watch for the moment when the white curds begin to separate from the greenish whey. Then I strain it all over a cheesecloth (I use a clean old cloth diaper) (one that was only ever used for burping).
Three cheers for delicious home-produced food!