Heat the goat's milk in a large, heavy bottomed pot over medium high heat and use a instant-read or candy thermometer to check the temperature.

When the milk is barely simmering and reaches about 200 degrees Fahrenheit, remove from the heat and pour in the vinegar. Stir gently and let it sit for about 10 minutes. You should see the solids floating in clear liquid.

Use a slotted spoon to remove the curds into a colander lined with cheesecloth set over a bowl.

Let the cheese drain for about 10 minutes for a creamier ricotta or up to an hour for a drier, lumpier cheese.