Last week I started making my own cheese. I've been wanting to do that for a long time. My first try will be ready when I get home tonight. I don't know what kind of cheese it is called, it's very very basic: Milk, Cultured Buttermilk, rennet, salt. And real animal rennet, not this vegetarian rennet bull shit. Make the curds, throw out the whey, press it into the form, cure it in the fridge. It will be cheese tonight and I can eat it or coat it in wax and age it a few weeks. This first batch I am planning to not age. It was my first try and it only went so-so. The 2nd attempt which i am curing for two weeks instead of one isn't ready yet. Now that I've gotten a general understanding, I'm going to try some Farmhouse Cheddar. I innoculated my sterile milk with the mesophilic starter culture early this morning. Can't wait to see how that goes when i get home. I love doing this kind of thing.