Start by dissolving ¼ tsp of citric acid in ¼ cup cool water.

Pour the citric acid water into a large pot and pour the goat milk over top and give it a quick stir.

Over medium to medium-low heat bring the milk to about 88 F

While the milk is heating, prepare your rennet and lipase: dissolve ¼ tsp rennet in 2 T cool water, and ⅛ tsp lipase in ¼ cup cool water.

When the milk comes to temperature gently stir in the lipase followed by the rennet. Mix well using up and down strokes.

Place a lid on the pot and set it aside for about 30 minutes- or until the curd forms a clean break.

Once the 30 minutes is up, cut the curds into about 1 inch cubes and transfer to a colander placed over a bowl. Drain off as much of the whey as you can.

In a pot large enough to hold your colander, heat up water to 140 F.

Cut or tear any curds that are too big into to smaller 1-2 inch pieces. Dip these drained curds into the hot water. We submerge them for about 30 seconds the first time and start testing if they are ready to stretch.

When the curds are sufficiently warmed, sprinkle them with cheese salt and start to stretch and pull the curds. You want to stretch it like taffy until it is smooth and glossy. You may have to reheat the curds by dipping for 10 seconds or so throughout the process. You can pull off small bits to check the flavor and add more salt if desired.

Shape the cheese into a ball and run under cool water for a few minutes. Wrap tightly and place in the fridge for at least a few hours before using.