All milks are not the same; cheese made from fresh Jersey milk is different to cheese made from Friesian milk, and with goat’s milk I have found the differences even more obvious.
Boer goats where originally breed for meat, but there milk is amazing to work with. Boer goats produce less milk but it has a high fat content so you get a much higher yield of cheese per litre. I have found the Boer goat milk far superior for making yoghurt, and firmer cheese, though it is also wonderful for soft cheese. The flavour isn’t as strong as cheese that I have made with Saanen goats milk, but you will find the flavour will vary regionally and seasonally and as goats milk can be purchased raw the natural flavours are allowed to shine.
Saanen goats are bread for milking but are often crossed with Boer goats. Another difference between the milks is that when working with pure Saanen milk to make cheese you need to add calcium solution to help strengthen the curd where as with Boer goat milk this is not necessary.
I work with milk from both Saanen goats and Boer goats and have found that they have such different qualities. Saanen goat milk is delicate and produces a soft curd suitable for Chevre, the Bore goat milk if far more robust and can be used in not only soft cheese but really is fantastic in semi hard cheese.
Why not give this simple Chevre recipe.
Lyndall

CHEVRE
Heat goats milk to 25c add 100 mil of prepared type M starter to 4 litres of milk.
Add 1/2 mil of calcium solution diluted into 10 mil of cool boiled water and mix in.
Add 1/2 mil of rennet into 10 mil of cool boiled water, making sure you pour the rennet over as much of the surface area of the milk as possible and mix well.
Allow milk to set this will take approx 4 hrs.
Gently ladle curds in to a cheese hoop lined with cheese cloth, continue filling the basket as the whey drains from the curd.
Drain for 24 hrs, at room temperature.
Refrigerate until consumed