how do I make my goat cheese creamy? I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with no curdling occuring, took off the stove then added the reccomeneded amount of lemon juice and still no curdling occured.

http://guiltykitchen.com/2010/12/06/back-to-basics-culinary-fundamentals-goat-cheese/

My solution was to put the milk back on the heat until it started to curdle, and then take off the heat and add more lemon juice which produced curds, and then I was able to continue following the recipe. The result was a crumbly cheese that wasn't very spreadable. I used milk from a local farm, it did not have any indication of how pasturized it was.

What did I do wrong? Should I have left the milk on the heat at a stable temperature until is started to curdle?
I'd say the buttermilk was a necessary ingredient that you shouldn't have left out. Milk usually needs to be inoculated with some kind of culture before your rennet (or lemon juice in this case) will successfully curdle it. Buttermilk is cultured (which means it has an active colony of beneficial bacteria), and would work well to inoculate your goat milk.

Leaving that out made the milk much more difficult to curdle, and left you with a less stable curd.