I once asked a friend who used to live among the Amish to share how she made cheese, since I didn’t have internet then it was my primary resource of info. She wrote it on little paper that I keep in my recipe box.
Perhaps you would like to have a copy too
Here are Bethany’s recipes in her own words;

“Ricotta: (freezes well)
heat up goat milk to at least 180 degrees then remove from heat and slowly stir in vinegar or lemon juice at the proportion of 1/4 c. to 1 gallon.
The curds should seperate and float to the top within seconds. If not add a little slug of more vinegar. Let it cool some and strain the curds into a collander. I usually save the whey to use in breads, soups or feed it to the chickens or cat.

Raw Goat Cheese:
I use the older milk at least several days old. In order to leave some room at the top of the jar for expansion, I skim the cream. We use 1/2 gallon mason jars and I take several inches from the top and then set the jar in a warm place until it seperates (the milk). I pour this into a collander lined with cheesecloth. I sprinkle some salt on the cheese maybe 1tsp. or more per 1 gallon batch? Then I put a cover on it and let it strain for a day. Next I cinch up the cheesecloth with a big twisty tie and hang the cheese over a pan to drip for a day or so. You’ll get the hang of it I like to put more salt and herbs into this cheese and eat it on salad or bread or crackers.

Raw Yogurt:
Get some plain yogurt from the store. I like Brown Cow. Use the fresh warm milk. Put a heaping Tbls. of yogurt into a very clean qt. jar. Strain fresh milk into jar @ 1/4 full and mix milk and yogurt well (opt. mix vanilla and honey in as well, usually has good results), then fill jar up with milk. Set in a warm place or find any inventive way to keep it warm for 8-12 hours then get it cold. I always make a 1/2 pint of yogurt with every batch to have fresh starter, keep your starter plain.

Yogurt Cream Cheese:
Strain yogurt through several layers of cheese cloth and leave untill thick like cream cheese.

Sour Cream:
Skim cream off of milk, mix 2 Tbls of yogurt into 1 scant pint of cream and let sit in a warm place untill thick.

HAVE FUN!”

Well, its one more point of reference based on the experience of someone.
I hope you find it helpful!
Blessings, Christina

Also, I was going to second Sustainable Eats comment about the whey – definitely feed it to your animals… they LOVE it, and it’s so good for them! AND… we learned the hard way (har har) not to use cheese whey for anything except soaking beans or using in smoothies… It adds such a funky flavor to ANYTHING I soak with it (flours, pickles, etc). A friend of mine actually uses it on her hair… but I’m not there yet!

I do want to make your cajeta caramel! Wow, that stuff looks awesome and caramel is a weakness for me!

I’m glad you shared what to do with the cheese whey. I did save mine this time because I thought I could use it somehow, if not for lacto-fermenting purposes.

We are enjoying the goats. Though two of them are very sick from the move. It is sad. The rest are doing okay to great. We bought four milkers but we’re only milking two of them. Of the ones we’re not, one is too ill and has not much milk (so one of her babies is not doing well, we’re having to bottle feed her with milk from the other two) and the other we’re not milking because her baby is coughing and we want her to get all her mom’s milk until she is well. We’re just muddling through and trying to figure things out. The milk is awesome though and we love this!