It worked, but only just. The taste is quite good. It has a fruitiness initially, which then picks up a more goat cheese characteristic. A nice long smooth finish as well. The curds are very very soft, and I lost some to sticking to the moulds, etc. These require a lot of gentle handling to get them to the finish line. You could never make anything like a goat's milk caerphilly, or a goats milk gouda, using this milk, which is what I think the books mean by you can't use UHT milk for cheese (pressed cheeses). But, these semi-lactics seem to be doable, and a simple fresh "bag drained" cheese would be great. Of course, you are in the better situation with fresh milk available to you so my hat's off to you!