Hard Goat Cheese Made Simple By Cindy NY 

You will need:

1 gallon milk (use fresh goats' milk; we've heard that cows' milk also works but have never tried it yet)
3 eggs, beaten
1 pint buttermilk 
2 teaspoons salt

Things you need to make this cheese
A large stock pot
A plastic strainer
A clean linen dish towel
A cheese press (or make your own if you do not have a cheese press) 

Step 1. Bring 1 gallon milk to a gentle boil. Add the eggs one at a time, stirring constantly

Step 2. Then add the buttermilk a cup at a time, stirring constantly.

Step 3. Keep stirring gently as the milk seperates into whey and curds (usually within a couple minutes). 
Continue to stir until it looks kind of like cottage cheese with a clearish liquid.

Step 4. Place a plastic strainer in the kitchen sink, lined with a clean linen dishtowel. 
Pour whey and curds into this and let the liquid drain away.

Step 5. Gathering up the edges of the dishtowel, hold it above the sink and let more of the whey drain out for a few minutes.

Step 6. Stir the salt into the semi-dry curds.

Step 7. Wrap the curds back up into the dishtowel and press out the rest of the liquid. 
Since we don't have a "real" cheese press, we used a plastic strainer, some plates, and a couple bricks for weight .
Just make do with whatever you have on hand...it's not too tricky

Step 8. After a few hours, unwrap your cheese and try a slice! 

This makes about 1.5 lbs of cheese, depending on the percentage of milk fat in your milk. 
This kind of cheese doesn't melt, so it's not the best for casseroles or that type of thing. 
It's perfect for sandwiches, salads, crackers, and other such uses. 
Store cheese in the refrigerator, and freeze whatever you won't be using within a week or so.