I've been making baby steps into the arcane world of making cheese.
Very basic so far - 2l. of whole goats' milk, heat to c88°C, add 50ml of citric acid, stir for a bit, strain through a colander lined with double layer of cheesecloth adding a little salt and maybe something else (pepper / garlic so far), some squeezing and pressing.
This leaves me with c300g of cheese and c1000ml of whey (superb for making up a protein shake). Not complaining about the result, just wondering where the rest of the 2000ml goes? The angels' share?