Yeah, depending on the milk, that would make about a pound or so. You can salt to help preserve it. I also wrap mine in damp cheesecloth (dipped in brine) to stop it drying out.
I have never tried it, but you could probably preserve little balls of salted chevre in oil like you do for labna.
You can also coat the surface with ash, &/or spray with spores to make a mouldy semi-lactic.