Easy Lemon Pepper Cheese

4 Litres Goats Milk
¼ cup Lemon Juice
Pepper to taste

Finely chopped herbs (parsley, chives, etc.)
Add herbs and pepper to milk.
Heat milk to 70°C.
Add lemon juice and mix gently but well.
Leave to stand for 15 minutes.
Gently pour mixture into bowl lined with muslin cloth.
Gather sides of cloth together and tie with string.
Hang over dish to catch whey for 2 – 4 hours.
 
Now it's ready to serve tossed through a salad, with crackers or fresh homemade bread.

Keeps well for a week or more in the fridge.