4 cups goat milk
5 tablespoons freshly squeezed lemon juice
Kosher salt, to taste
Optional: Parcel or parsley, finely chopped
Over low to medium heat, gently bring milk to a temperature of about 180 °F. Around this temperature, the milk will have started to foam on its surface. Remove the milk from the heat.
Stir the lemon juice into the milk and let it sit. Around 8-10 minute should have started to curdle and thicken. Otherwise, add more lemon juice.
Place 2 to 3 layers of cheesecloth in the colander or strainer. Afterward, pour the set milk into the cheesecloth.
Let the mixture drain, then tie the ends of the cheesecloth into a bundle and secure with a rubber band
Hang the milk bundled in cheesecloth over a pot or deep bowl so it can continue to drain. You can accomplish this by attaching the cheesecloth to the handle of the wooden spoon.
Let it drain until the consistency of the milk-lemon mix resembles dry cottage cheese; this will take around 1 to 2 hours.
Transfer your cheese to a bowl and fold in your kosher salt and herbs, if using.
The fresh cheese will keep for a week in the fridge if you store it in an airtight container.