Vinegar can be used to make fresh goat cheese, also known as chèvre. Simply heat goat milk to 180°F (82°C), stir in vinegar or lemon juice (about 1/4 cup for every gallon of milk), and let the mixture sit for 10 minutes until curds and whey separate. Pour the curds into a cheesecloth-lined colander, allow them to drain, and squeeze the cheesecloth to remove any excess liquid. You can add salt and herbs to flavor your cheese.