Combine goat's milk, buttermilk and cream in a large saucepan. Heat over medium heat, without stirring, until it reaches 88°C on a cooking thermometer. Do not allow the mixture to boil.

Remove pan from heat; cover with a lid. Stand at room temperature for 5-6 hours or until cool.

Place a large sieve over a large bowl; line with muslin or cheesecloth. Using a spoon, lift the mizithra curd into the sieve.

Refrigerate overnight or until drained. Transfer mizithra to plate, cover with clingwrap or a beeswax cover and refrigerate. Will keep for a week.