Try this recipe:
1 gallon goat milk
1/2 cup apple cider vinegar
1 - 2 tbsp salt
Warm milk to 90, stir slowly for a few minutes, then remove from heat
Stir in vinegar, after a few moments curds will begin to form
Line a colander with cheesecloth over a stainless steel bowl
Stir the goat milk for another 30 seconds, then pour into colander
Lift the cheesecloth with the curds and gently squeeze to remove any excess whey
Pour the curds into a bowl, add salt and mix with your hands and form into a ball
Cover the cheese and place in the refrigerator for at least 2 days
Otherwise, you can purchase a pre-mixed culture packet from the New England Cheesemaking Supply Company and follow the simple instructions on the packet.
http://www.cheesemaking.com/Good luck to you!