Cheese!

A second attempt at goat cheese appears to be a success. Or, certainly more of a success than the first attempt.

This time, I followed the instructions in the video posted at wholefoodies.org. I found that heating the milk to boiling seems to thicken it slightly, while continuing to stir after you've added the vinegar seems to help work the curds into, well, more curd-like shapes. Still no cottage-cheese-like curds, but much better, bigger, and more recognizable than what I had in the first batch.

I used 1 teaspoon of kosher salt and chopped up some chives from the garden to season it, although I'm bound to be teased for not getting them chopped fine enough. I twisted it in the cheesecloth, using the spoon to help squeeze more of the liquid out, but not taking out as much as I did the first time.

It's edible! Very mild, with a mild chive flavor. Texture is firm, though you could crumble it, if you wanted. Very good in salad - greens, chopped up chicken, and tomatoes.