Classic Chevre uses a bacterial culture as well as rennet to coagulate the cheese, but that is not the only way to make a goat's cheese. The recipe you linked to doesn't have a long incubation time, so I doubt there's any intention that the buttermilk is inoculating the cheese and there's no rennet. So I think the "bacteria" idea is a red herring.
A very simple goat's cheese can be made with goat's milk and lemon juice. I have had great success with it. It does make a fairly soft cheese, though how soft depends on how long its left to drain.
The recipe I use has 1/3 cup (US) lemon juice to 1 quart milk. I'm in the UK so this works out as 2 lemons per litre. The result is quite "lemony" and you might want to use another acid source (white wine vinegar for instance) but if you keep trying you can home in on what you like.
Simple acid cheeses like reasonably high temperatures. My recipe uses 180 - 185F (which may be hotter than you have used) before adding the lemon juice.
The other thing is, its generally much easier to just let the milk sit after acidification so the curd can develop. 10 minutes is usually enough, but you can always leave it 20 or 30 minutes if the curd is slow to set. The guilty kitchen recipe goes straight to ladling out the curds. That is something you do for a ricotta or high acid cheese (which may sort of be what they are aiming for - I don't cook with buttermilk myself so don't have the experience) but I'd want to let things set a bit first with a simple goat's cheese.
So: warm slowly to 180-185F, add lemon, sit, strain through cheesecloth to the texture you like.
Crumbly may be an indication that its not setting long enough?
ehow is not a source of reliable information. It is a content farm, and therefore most of it's articles are effectively screen scraped (either by hand or using 'bots). People get paid to make content, but there is no peer review process
There are plenty of other sources on the web including this site :-) that explain the cheese curd (paneer) process, and that you can use pasteurized or even milk powder with perfect results
Raw milk is NOT a requirement to make curds, and in a blind test is not identifiable. The taste is affected by the fat content and the cows diet. How well you extract just the whey will also affect texture and taste
How do you make paneer?
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The resultant cheese in your first link will be a fresh, soft cheese, nothing like either of the Parmesan or cheddar cheeses mentioned in your second link. It is also an acid-based cheese, not a made with either rennet or bacterial cultures as are most other cheeses.
Parmesan is a very long aged cheese.
Cheddar is a... well... cheddared cheese (cheddaring is a process which reduces the moisture content of the curds) that is then aged for varying periods of time.
The fresh cheese in your first link will not serve you well in the same roles as either Parmesan or Cheddar. While I realize these products may not be available easily where you live, they are very distinctive and hard to substitute for with homemade products--they just also not the kind of cheese that is normally made at home.
The home made cheese described is most similar to an unaged feta (although not goat's milk), or a Mexican queso fresco.