Bitter/sour cheese! What did I do wrong?

[Kittikity]

This is the recipe I followed..
http://www.ehow.com/how_2086856_make-goat-cheese.html

I used vinegar to separate the curd but only had regular table salt to season it.. I let it sit in the fridge for two days.. When I tasted it today, it tastes horrible.. Almost like a sour milk taste.. I used about a 1/4 cup of vinegar for the half gallon of milk since it didn't say anything about how much vinegar on the recipe.. It also took me about 15 minutes to get it to 185 since I slowly turned up the heat to make sure I didn't burn it.. The recipe also says the curds should look like large cottage cheese.. Mine looked like tiny little styrofoam balls.. Even after I let it drain..

I'm sure I just made a very fundamental beginner mistake.. Please help me figure out what I did wrong.. I'm getting about two quarts every morning from my doe, so trying again is not a problem.. Half the time I have to poor it out because we don't go through it that fast.. I really want to be able to use it in a constructive manner.. Cheese, yogurt, whatever..

[Alice In TX/MO]

I think it's 1/4 cup per gallon, but I'll have to check.

I have not been very successful with vinegar cheese. The rennet works better for me.

Get the real stuff.

[vancom]

ricotta is 1 gallon to one quarter c. milk. i made it this a.m in fact. i never have an issue but it takes my milk one-half hr. to get to 195 degrees. on low. and I do not salt. I use a slotted soon to remove to muslin-lined sieve, then hold corners of muslin for 60 seconds and gently slide into bowl. add one-half teaspoon baking soda and 3T melted butter, and stir gently. Lasagna tomorrow!

[vancom]

wrong--sorry. one-fourth c vinegar to one gallon milk!