Well @YourRabbitGirl we don't KNOW where you are. Why don't you add a location in your profile. sometimes our replies are different for where you live. Depends on application
Cheese & goat milk. Yes goat milk makes great cheese. The different breeds -- sheep & goat -- have a slightly different % of cream. My Nubians are a little higher in cream than my Saanens. I cross breed then and get a lovely milk. The Nigerian Dwarfs give a really high cream content. So, depending on your taste and what use you intend, you have the various breeds for selection. What you feed also impacts the milk they make.
Much the same process for both milks with some variance of any added enzymes with some recipes, some milks. I have a LOT of milk and make a lot of cheese of the ricotta type. Some I keep very moist for use in recipes -- lasagna, etc. -- some I drain more to firm it, or cook it slightly longer for same. These cheeses are used for spreads -- with added spices, savory and/or sweet. Delicious. This year I will be making hard cheeses -- cheddar, etc. -- since I now have a press for it and making the time. Hard cheeses require many "stages" of cooking, pressing, drying, waxing, ageing.
I just saw on another thread that you say you are in the Philippines. Are you native or there with service, etc.?
Interesting. I'm sure we would love to hear things about that area of the world's lifestyles that are different than here in USA. Some of our sister sites -- and here -- we have people in or from Australia, New Zealand, UK, South Africa, Ireland, Egypt, etc.