Regarding pictures, I don't have any yet, as I have just started making this cheese. I will pm Tammy, who is also a new member and the one who really deserves the credit, as she posted this recipe on another forum. The notes about the recipe are hers, not mine.
The clabber that she refers to in the recipe is made from raw milk - I don't know how goat's milk would work, but with cow's milk, you allow it to set at room temperature until it is thick like yogurt. I make mine up in 2 gallon batches in plastic pails. Cover with a tea towel to keep dust, etc. out and yet allow the milk to breathe, which is very important. The live bacteria in the raw milk will multiply and convert the milk to a thick, tangy substance called clabber.
Pasteurized milk cannot be used to make this, as the heat process kills the beneficial bacteria.