The GoatMentor Recipe book

Velveeta

1 Gallon Whole Goat Milk
3 tsp. Citric Acid
3/4 tsp. Baking Soda
1 1/2 tsp. Pickling Salt
1 Tbs Butter

1. Dissolve the citric acid in half a cup or less of water.
2. Heat the milk up to 140 degrees.
3. Get your sanitized cheese cloth ready (actually, I use butter muslin, but everybody calls it cheesecloth. :-)) An easy set up is to have a big bowl with a smaller colander set inside it, with the cheese cloth sitting in the colander.
4. Add the citric acid water to the heated milk and stir in gently (like you would for ricotta). You may need more or less citric acid depending on the milk. Once the curds separate, let it sit for a few minutes.
5. Using the cheese cloth setup, strain off the whey. (Tip: Only drain half at a time. Pour half in, grab the corners of the cheesecloth, and lift one side up, then the other, back and forth, helping the whey to drain out quickly. Keep doing this motion until the cheese starts forming a soft ball and rolling back and forth in the cloth. Then transfer it to a thick bottomed pan, and start the process again with the second half of the whey/curds. This all sounds tricky, but it's pretty simple and only takes a few minutes.)
6. Add the salt, butter and baking soda to the curds, and put the pan on the stove over medium heat.
7. Mix well, and continue to stir. You may notice the cheese start to rise/puff up a little. Keep stirring until the cheese is thoroughly melted. (It should be much like regular Velveeta when it is melted, only your cheese will be white, unless you use cheese annotto to color it.)
8. Pour the finished cheese into a greased glass container. Cover and put in fridge when cooled down.

(Note: If you want the cheese to turn out softer, or more spreadable, add a little milk during the melting process.)

Watch a video of making Velveeta here