Combine goat’s milk with cream in saucepan, then heat to 85°C.

Remove from heat, slowly add lemon juice while stirring, milk should curdle.

Let rest undisturbed for 10–15 minutes to form curds.

Line a strainer with cheesecloth, then strain and reserve curds.

Place in cooler and allow to drip for about 4 hours or until whey is fully drained.

Transfer cheese curds to mixing bowl, add salt, blend until smooth, taste and adjust as needed.