Bring milk and goat's milk to a vigorous boil. Add the vinegar and remove from heat. Pour the now curdled liquid through a cheese cloth. Let it drain for one day. Cut into 2 inch square pieces. Boil salt in water and cool to room temperature. Put the cheese in salt water and store in the fridge.
properly, but it works. Just skip the salt water. The salt water is its preservative. I have added dill and mint (at different times) to flavor it. You can add whatever herbs appeal to you.
