Downtown Phoenix at a local bakery/kitchen was where I joined the Barn Goddesses Celia and Pam, who gave me lessons in how to turn goat milk into cheese. I have made mozzarella before but have always wondered if I was missing something so I went to watch the pros. And it actually is that easy and doesn’t require a lot of stressing out. Pour milk into the pot, add citric acid or lemon juice, bring to 95 degrees, add rennet, slice, drain off whey, mix in spices and salt – cheese. In a short 2 hours, anyone can turn a gallon of milk into a pound of cheese. Ok, hard cheeses are a different story, that lesson will come at a future date.