Whenever possible, use stainless steel equipment.  It may cost more, but it's worth it.  It is easily cleaned, which is very important in cheesemaking, where cleanliness is of the utmost importance (please see milking & sanitation ).

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These can be expensive, but are worth it and last a long time if you take care of them.- I got my original thermometer from The Sausage Maker, Inc.  1-3/4" dial thermometer with 8" stem $29 (#49500).

Note- After going through three Dairy Thermometers I started using my programmable digital thermometer made by Polder. I now really prefer this to the "old fashioned" mechanical type and would never use anything else but digital. The thing I really like about this thermometer is that is has a built in timer and an alarm you can set to go off when the milk reaches a certain temperature; this is great because now I don't have to stand over the pot constantly. Also, my "new" digital thermometer has worked well for many years where as I went through an "old school" one every couple of years.

Rennet is what "sets" or "curdles" the milk, causing the milk to form a solid curd.
I recommend you use liquid, it's so much easier than tablets and can be used for every kind of cheese.  You can use animal or vegetable rennet available from The Dairy Connection.
Do not use "Junket". It is not the same strength and will not work as well.
I am often asked if there is a substitute for rennet and the answer is no; you must have rennet to make cheese (except acid precipitated cheese like Ricotta & Panir, which need vinegar). We are vegetarians and I use the "Marzyme Supreme" vegetable rennet from The Dairy Connection for all my cheeses. I find it to work equally to animal based rennets.

Order from: Hoegger Supply Company 1-800-221-4628
Do not use the stuff you find it the grocery store that is called "cheesecloth". This is not real cheesecloth. It has much to course a weave and will not work correctly.

Here's a good way to control the temp. Make a "double boiler" using pots you already have. To do this find a pot that is just a little bigger than your cheese making pot. I use a big stainless steel pot for holding the milk and a big (cheap) canning kettle as the bigger pot. Place this large pot on your heat source. Place your cheesemaking pot inside the larger, outer pot. Fill the cheesemaking pot with your milk and the outer pot with water to the level of the milk. Try to have it so there is at least one inch of water under the bottom of the cheesemaking pot (more space is better). Put your dairy thermometer in the cheesemaking pot and another thermometer in outer pot. This way you can see what temp the water is. The water will act as an insulator and keep the milk at the right temp. You can turn on the heat (when needed) to slowly raise the temp of the water without worrying that you might overheat the milk too quickly.

You will need molds (as in containers with holes in them, not like in moldy bread) to make Chevre.  You can buy molds from a cheesemaking catalog, or you can make your own.  When making your own cheese molds, you must keep in mind that they should be made out of non-corrosive, food grade materials.  Go to Wal-mart and buy a set (5) of medium to large plastic tumblers.  Use a butane torch to heat a small nail until it is red hot, be very careful doing this (definitely not a project for the kids).  Use the hot nail to punch out drainage holes in the tumbler approximately every inch or so.  Believe it or not, that's it, you are now ready to make your very own Chevre.

"Just visited your web for the umpteenth time and want to share with you what I use for cheese molds.  I use Betty Crocker or other type icing containers, wash them well and burn holes up the side all the way around like you say do to the tumblers from Wal Mart.  They are a perfect size for a small family.  They are free and have a nice lid to keep the bugs out when you are starting the draining process in the sink.  I do put them in a bowl to catch the whey for a few days when first stored in the frig. or rest them on a cake rack placed in a baking pan."
-Juanita Reid
Goat Rock Nubians