"I make Cheddar, Butter, Yogurt , Panir, Cottage Cheese, Mozzarella, Ricotta, Queso Blanco, Feta, Nuefchatel , sour cream and many other soft cheeses"
How I did it: I used a book as well as trial and error. The best book is Home Cheese Making Ricki Carrol 2002 but I also like Making Artisan Cheese by Tim Smith, 2005.
Lessons & tips: Do not use ultra pasterized milk.
Use whole milk even if you want lower fat cheese becuase you will get an easier result.
Take a class you need to see the best colors , textures and aromas to get a good result.
Resources: www.richscheese.com has ingredients, classes and presses.
New England Cheese Making Company is great.