Ok this will definately need to be seasoned to everyones personal taste, but this is a great quick cheese base. 4 quarts goat's milk dried minced onion, to taste 1 pinch salt (optional) 1/3 cup distilled white vinegar DIRECTIONS In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!