Pour the goats milk into a large stainless steel pan, aluminium or copper pans will taint the milk so do not use these types. Slowly bring up the heat until the milk just begins to boil. Simmer for 5 minutes. This is important if the milk is fresh and has not been pasteurised. Remove from the heat and allow to cool. When the milk reaches a temperature of around 50° C add 2 teaspoons of cider vinegar and stir slowly. You should now see the solid curds beginning to separate from the liquid whey. If not add a little more cider vinegar while stirring. When separation has begun the curds should resemble small balls of lumpy cottage cheese. Now its time to separate the curds from the whey. Spread the cheese cloth over a large bowl. Use a ladle to remove the curds from the pan and place onto the cloth. When all of the curd has been removed tie cloth at the top, forming a pouch. Hang over the bowl for several hours, allowing the liquid whey to drip through the cheese cloth. When the liquid stops dripping through the cheese will be ready. Untie the cloth, revealing the curds. Add any flavourings such as basil or fruits at this stage. Place into a mould or leave loose as required. Refrigerate for 24 hours before use.