Agricurious: Goat milk cottage cheese!

Step 1:
Assemble the ingredients
*one gallon of milk will render 2lbs of soft cheese.
1 gallon goat milk (raw if possible)
1/4 cup apple cider vinegar
3 tbs. melted butter
1 tsp. baking soda

Step 2: Heat the milk to 195 degrees.
A digital thermometer works best for this (preferably with an alarm).
Don't let it boil, your cheese will taste strange!
Keep it on medium to low heat and let the milk heat slowly.- stir occasionally!

Step 3: Once your milk has reached 195 degrees, slowly stir in the vinegar.

Step 4: Watch the curds separate from the whey.
(I call this the miss muffet moment.)
If they you don't see your curds coagulating try heating the milk to 205 degrees.
Do NOT add more vinegar, if you do your cheese may taste strange.

Step 6: Remove the curds with a slotted spoon and place them the center of a piece of cheese cloth (preferably placed over a strainer). Goat milk curds are more delicate the cows milk curds, so to be gentle when straining them.

Step 7: Drain the cheese curds and add the melted butter and baking soda. Whey can apparently be used to make bread, protein shakes, and in the case of whey from cows milk ricotta cheese. I fed the left over whey to the pigs (they loved it).