Hi CLWest,
I use fresh raw goat milk for cheese and make ricotta from the leftover whey. If you are at the same elevation I am here in NM you will have a hard time getting your whey to boil at anything above 209 degrees. It's ok though, I just get it to a boil then let it cool. It's texture is very creamy. I get a pretty good yield but I strain it through very fine cloth.
Debbi, tell the town fathers it is a brick oven. Adobes are bricks. Or better, you could tell them it is an outside fireplace; that sounds better to an uptight city planner than a wood fired anything. Assure them that the fire will be completely surrounded by the fireplace. It only has a small opening which you will dutifully set a screen in front of..... yada, yada, yada... You will love an adobe oven; 30 loaves of bread at once! Almost everyone here in the south part of the city has one in their back yard. The women of the pueblo who bake bread and pies to sell have two and three.