In a pot over medium heat, bring the milk to 86 degrees.
Add the packet of chevre starter, let hydrate 2 min, then mix well into the milk.
Remove from heat, cover, and let set at room temperature for 12 hours.
After 12 hours, line a colander with butter muslin and pour the contents of the pot into the colander. (You can have a bowl under it to catch the whey that pours through).
Tie the corners of the butter muslin and hang over the sink to drain for 6 hours.
After 6 hours, pour the chevre cheese into a tupperware or glass dish, add salt (and seasonings if you like), and press into mold.
Refrigerate until ready to eat!
Recipe Notes
Will last about 1 week in the fridge, 6 months in the freezer.