Here is the most simple recipe for goat cheese. This recipe is responsible for many, many people getting into making goat cheese and loving it!
Easy Goat Cheese
1/2 gallon fresh goat milk
1/4 cup acid (vinegar or lemon juice)
Heat the milk to 185F. You want it just before boiling but don't boil it because the cheese will taste "cooked". Remove from heat and add vinegar 1 tablespoon at a time until the curds separate from the whey and the whey is clear. Ladle the curds out into a colander lined with tight-weave cheesecloth or butter muslin. Drain the curds until most of the whey is gone. You can drain the whey into a bowl and save it for feeding your pigs, chickens, vegetable plants, etc. Add a few tablespoons of butter and some salt to the cheese. Use immediately in lasagna or other dishes that call for ricotta. Or just eat it straight out of the pan! This cheese doesn't store well in the fridge because it tends to solidify into a hard blob so use it fresh for the best results.