I don't have time for a very detailed reply right now, but I make soft cheese. Haven't forayed into hard or aged cheeses, though I'd like to someday.
Simplified, the cheese I make = heat whole milk with a pinch of salt (otional, esp. if it will be eaten promptly) to a scald (NOT boiling) (you can add some cream or half n half if you want), add acid (vinegar or lemon juice) until it starts to curdle, stir until it curdles completely, pour through a muslin and hang to drain (sort of like yogurt cheese).
Consistency can range from very creamy/soft to salad crumbles, depending how long you drain. You can stir a bit of whey back in if you want it softer. You can also add whatever herbs/spices/flavorings you like; I usually do so at the beginning so they infuse the milk a bit.
This is a good website:
http://biology.clc.uc.edu/fankhauser...ese_course.htm
Hope this helps!
~Sara
