I always use my milk raw, get the temp to 28 deg (just above room temp)add the butter milk and choose your method of making it.
I have tried nettle, lemon and rennit but the other...... lemon and nettle take for ever or not at all for me so Rennet is my way.
(This is non-rennet method.)
This soft cheese can be made with vinegar, lime or lemon juice.
1 gallon of fresh strained goat milk
1/4 cup vinegar, or lime or lemon juice.
stirring frequently heat milk to a simmer, which should be about 230?F. Add vinegar, lime or lemon juice, and stir briefly. Wait 10 minutes and strain through a cheesecloth-lined colander, or hang to drip until its the texture you want.
Again I dont get the milk to that sort of temp as to me its using gas when you could make it using the heat from the sun lol, if you do it at 9 in the morning the sun over here is not too hot so we are lucky lol