Yeah, basically goat paneer. Half gallon of goat milk, blended with the rocoto, brought up to 180, added the juice of 2 lemons, 3 limes, and 1 cup of white vinegar. Mix the acids in there well, turn off the heat, amd let it sit for an hour. Strain through a cheesecloth, squeezing all of the whey out, leaving the curds trapped in the cheesecloth. Tie the cheesecloth and hang it for 2 hours. I took half of the cheese, and whipped it with honey. The other half I put into oil lined glass tupperware containers topped with honey, to eat at a party on Sunday. The cheese came out perfect, with great heat and flavor from the rocoto as well.