Bring 1 quart of Goats Milk to a simmer, (just below a boil).  Pour in the juice from the lemons and the salt.  Turn off the heat.  Let it sit for 2-3 minutes and stir slowly with a wooden spoon for 1 minute.  Set up bowl with a colander lined with cheese cloth.  Pour the cheese into the colander.  The liquid that runs through should be poured out.  Let sit in cheese cloth for a few minutes and then pull together cheese cloth to be able to tie the top.  Cool in the refrigerator for 1 hour.  Serve with basil or herb pesto and a sprinkle of lemon zest sliced warm bread.  

Equipment needs:

• Cheese cloth
• Colander
• Bowl
• Soup pot
• Wooden spoon 
• Cheese grater