Gather ingredients: milk, starter culture (optional), rennet (optional), salt
Sanitize all tools and containers
Choose the milk type: pasteurized or raw
Heat milk to 86–90°F (30–32°C) for many fresh cheeses
Add starter culture (optional) and stir gently
Add rennet (if making a curd-based cheese) and stir gently
Wait for curd to form until it sets and breaks cleanly (time varies)
Cut curds into small pieces (size depends on desired texture)
Heat and stir curds (amount and temperature vary by cheese type)
Drain whey by ladling into molds or cheesecloth
Press curds gently for fresh cheese or press more for firmer cheese
Salt the cheese: dry-salt on the surface or brine (method varies)
Age the cheese (optional): store at 45–55°F (7–13°C) with appropriate humidity
Turn and/or wipe rind as needed (for aged cheeses)
Serve when texture and flavor are achieved
Refrigerate promptly after cutting or aging