Instructions: Bring milk and goats milk to a vigorous boil. Add the vinegar and remove from heat. Pour the now curdled liquid through a cheese cloth. Let it drain for one day. Cut into 2 inch square pieces. Boil salt in water and cool to room temperature. Put the cheese in salt water and store in the fridge.

Notes: I have made this and served the same day. It is milder than if made properly, but it works. Just skip the salt water. The salt water is its preservative. I have added dill and mint (at different times) to flavor it.

You can add whatever herbs appeal to you.

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