Bummer you're having so many issues. But yeah, when you have milk again, chèvre is not only AMAZING tasting, but STUPID easy to make. Falling off a log is definitely harder.
All those cheeses I named? All can be made with goat milk as well - most cheeses can be make with cow, goat, or sheep (or other) milk, though there will be taste differences and some traditionalists are persnickety about some of the special cheeses (e.g., only sheep's milk, etc.).
But chèvre has to be made with goat's milk, IMHO. I've made it with the "right" cultures with very good fresh raw cow's milk, and while it was good soft cheese, it was NOT chèvre.
- Ant Farm