Warm the unboiled goat's milk without heating it up to much. Pour the yeast in and mix. Put the lid on the saucepan and leave for about an hour and a half.
Transfer the curd to a large muslin cloth. Tie the ends so as to form a bundle and slung it to drain.
Put the bundle in a pan at an angle and press the cheese with something heavy and flat.
Drain yjr whey used for making cheese. Then, you can remove the finished home made goat cheese and transfer it to a box. Season with a little salt and put it in cold brine made from 4 1/5 cups (1 liter) boiling water with salt and citric acid.
Cover the cheese in brine.