IIRC this is the basic Labna or Israeli Yogurt cheeseHi,I have come across some good suggestions to replace goat cheese (with you on it, can't stand it!!) I've heard you can't replace the "flavor" of goat cheese, but you can at least get texture and similar bite. A good french Feta that has been soaked in either water or milk to remove the salt works well, dry curd cottage cheese, ricotta, farmer's cheese and this next bit I copied and pasted as I heard it works very very well as a substitute for goat cheese
For fresh goat cheese, drained plain yogurt ("yogurt cheese") crumbles nicely into unheated applications.
My method, which yields a fairly firm texture, is:
1. Line a fine-mesh strainer with a paper towel. Place over measuring cup.
2. Mix yogurt with a tiny bit of salt, herbs, etc. Dump into strainer- don't fill all the "whey" to the top. (oh dear- that was a terrible pun, wasn't it?
3. Fold paper towel over the yogurt to cover completely.
4. Weight down with a clean can if desired (a tomato paste can is my usual go-to) Leave in fridge for at least 24 hours, up to 3 days.
It actually unmolds into a pretty little half-dome. I've only used low-fat yogurt in this application- suspect it would work fine with full-fat yogurt, but am unsure if non-fat yogurt would work.
I've used this swap lots of time for people who are averse to that "goat-y tang" . Hope this helps!