Goat Cheese

Ingredients:

1. 12 spoons (120g) goat milk powder
2. 800ml warm water
3. Half a lemon/20-30ml lemon juice

Directions:

1. Squeeze the juice from half a lemon and strain the seeds and pulp fibers to get 20-30 ml of lemon juice, or you can use white vinegar
2.  Put 12 spoons (120g) goat milk powder in a clean pot, add 800 ml warm water. Stir well and heat the pot to 60°C. If you don't have a thermometer, heat it until the outermost ring of the milk just starts to bubble very finely.
3. Turn off the heat and slowly pour the lemon juice into the milk, stirring as you pour.
4. The milk will gradually start to separate and produce a flocculent solid, then cover and let it sit for 15 minutes.
5. Prepare a strainer and gauze in advance, as well as a container to catch the whey. Pour the liquid from the pot with the whey and cheese in one piece into the gauze-lined strainer.
6.   Wrap the solids in the gauze and squeeze to dry out the cheese.