Start by dissolving the citric acid in the water. There’s no need to heat the mixture.

Pour the milk into a large saucepan. Add the dissolved citric acid and stir carefully.

Heat over medium heat gently, until you reach 85ºC/185ºF.* Then remove from heat.

Set the milk aside and allow to rest, covered (with a lid or tea towel), for 10 minutes.

Goats milk doesn’t curdle in the same way that cows milk does, as the curds can be fairly small and less ‘formed’, unlike when making ricotta. This means the mixture can still look fairly liquid after the 10 minutes.

Place cheese cloth inside a sieve and pour the milk into the cheesecloth and allow to drain for around an hour.

You can leave the sieve over a large bowl and collect the leftover whey to use in other recipes. Alternatively, you can bundle up the cheesecloth and hang from the faucet, to drain.

Add your salt to the drained cheese and mix well. Now it’s time to form the cheese. You can place it in a mold or roll into a log.

To easily roll into a log, place it over a piece of beeswax wrap, plastic wrap, or wax paper and use roll into a log. Twist/fold in the ends to secure the cheese parcel.

Move the fridge to chill and ‘set’. Your homemade goats cheese is ready to use!

Once the cheese has set, you can blend it with a bit of water (2-3 Tbsp as needed) to achieve a smooth creamy goat cheese.