Here’s an interesting take on cheesemaking at home:
As the six participants gathered around the kitchen of Urban Ashram, Tomas introduced us to raw milk and started us out by lightly skimming the cream off the top of the milk. He then set us to churning in the simplest way possible: one takes a jar and one shakes the bejeezes out of it remarkably resulting in freshly churned unsalted butter and butter milk. Dairy demystified indeed. At this point I began to feel a little sheepish about my lack of knowledge of dairy products.
He next demonstrated two different ways of creating cheese—one from simply adding vinegar to boiling milk and the other from adding rennet. After being drained, the vinegar batch resulted in soft, slightly salty cheese curds that could later be pressed into blocks to form panneer (the fresh cheese added to Indian dishes) or simply eaten as is. The batch produced from rennet, on the other hand, what was known as “hard cheese,” was suspended in a cheese cloth to drip to readiness.