Hey Eddy!
I visited Egypt about 20 years ago! My favorite trip ever!
Anyway, as to goat milk. I make all my cheese with raw goat milk. I don't pasteurize it since I know the source (my goats) and exactly what is going on with them, their health, the sanitation and the way the milk is handled.
I can tell you that for recipes that are normally written for cow milk, that there are some definite adjustments you have to make when using goat milk--especially if it is raw. I learned the hard way--through lots of trial and error
1) Lower the temps by 3-4 degrees F. (If it says to ripen at 88F--do it at 84F. If it says scald at 114F--do it at 110F)
2) Decrease cultures by at least 50 % (or use the same amount but double the quantity of milk)
3) Decrease rennet to about 40% of what is listed in the recipe
4) Cut the curds slightly larger than recommended for cow milk (if it says 1/2 inch I do 5/8 to 3/4)
5) Handle the curds very gently, especially at first after cutting or they will lose too much whey too quickly
Besides all that, I can tell you that despite the fact that you'll hear many people say that Mozarella is an easy cheese to make--IT IS NOT. Especially with goat milk.
I recommend that you try something that you can eat at an early age that is straight forward and works well with goat milk...like Gouda or Buttercase.
Of course there's always fast and easy Chèvre.
I hope that helps.
P.S. I live in a valley too--the Orosi Valley of Costa Rica.