STEP ONE: Joanna chats with her goats as she milks them.

1. Five quarts of fresh milk are placed into a large stainless steel pot.

2.The milk is heated to 86? Fahrenheit using a dairy thermometer before adding five grams of freeze-dried culture or half cup buttermilk.

3. Next, placing three drops of rennet (Joanna likes the vegetable base Malaka brand) to one third cup of non-chlorinated water; she removes two tablespoonsof this mixture, adding it to the milk stirring gently for one minute before covering and leaving for 12 hours, totally undisturbed, allowing the perfect formation of curds.

4. Using an old pure cotton pillowcase or a piece of pure cotton, Joanna places same over a large bowl pouring the coagulated cheese solid curd into this.

5. Gathering the cotton up, she uses twine to tie the cloth together at the top.

6. This bag is hung over a large bowl for about seven hours or until all the whey has dripped out. What remains in the bag is the goat cheese. The leftover whey (or water) is saved for making pizza dough or bread. The more whey removed, the finer the cheese.

7. The bag of cheese is taken down and turned into a large bowl adding two teaspoons non-iodised salt before placing same in the fridge to chill for about two hours. This makes the cheese easier to handle.

8. Later, the cheese is weighed into quarter kilo lots. It is now that one can add raisins, chopped chives or seasonings of one's choice, if desired.

9. It is then rolled and moulded using cling wrap.

10. It is at this point that the desired covering for the cheese is selected - crushed walnuts, powdered or crushed pimento or black pepper.

STEP TWO: Beginning the procedure of straining the milk.

STEP THREE: Once the cheese is made, Joanna moulds into logs.