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Line a colander with a cheesecloth. Pour your milk into the cloth. Add salt. Hang your cheesecloth for an hour. Add your herbs. Refrigerate the cheese.
Take a colander big enough to contain your milk mixture. Line it with cheesecloth so cheesecloth covers all the sides of the container. Remove the heated milk from the stove and pour it into the colander, right on top of the cheesecloth. Go slowly to avoid spilling the milk. Once the milk mixture is in the cheesecloth, sprinkle on some salt. Take small tastes as you go. Keep adding little bits of salt at a time until you reach your desired taste. Take all the ends of the cheese cloth and tie them together. Then, tie the ends of the cheesecloth around the sink's faucet. Let the cloth hang for an hour on the faucet. This will help the mixture solidify. After an hour, remove the cheesecloth from the sink. Open the cloth and sprinkle on your chosen herbs. Mix them into the cheese. For example, you could add thyme and rosemary. Your cheese will still be slightly runny. Place the goat cheese in the refrigerator wrapped in wax paper. Let it sit until it forms a thick, spreadable mixture. How long it takes your cheese to set depends on the precise temperature of you refrigerator.