The cheese and other dairy products are made in Š° way in which the focus is on the particular technique, not exactly the starter cultures.
Depending upon the product, the techniques could swap places. Some dairy products like butter, paneer and buttermilk do not need the application of most of the techniques.
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A large selection of homemade cheese and dairy products however need a very few steps and just a few hours to prepare from start to finish
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Many dairy products and cheeses can be made easy just like homemade yogurt and kefir.
Click on the image below for more information and recipes.
 FRENCH STYLE YOGURT |  To make JUNKET (pudding) you need 1L of Whole dairy milk, Rennet, Salt and you favorite selection of spices, herbs, fruits and syrups |  To make at home SWEET or CULTURED BUTTER and BUTTERMILK you just need 1L of unhomogenised double cream with no preservative and additives as well food processor or electric mixer and fine strainer |
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 CRĆME FRAĆCHE is also known as FRESH CREAM, SOUR CREAM, CREMA FRESCA in Spain or SMETANA in Eastern Europe. You will need double cream and starter cultures(or ready yoghurt or ready kefir) |  To make MASCARPONE you will need 1L of heavy or double cream and some starter cultures. |  To make homemade PANEER or QUESO BLANCO you will need 1L of whole milk and vinegar, herbs and salt if you wish |
 To Make Fresh CHĆVRE (Goat cheese) you just need full fat unhomogenised goats` milk and and some time |
Fermentation is "controlled spoilage" as different techniques speed up or slow down a particular process. Depending on the control, the fermentation can create a range of flavours from very mild to super strong and sometimes even intolerable. On the other hand, if you control the "spoilage" too well, the flavours could be almost non-existent, although with a long shelf life.
This could be very useful when using large quantities of milk or requesting a long shelf life, but this rarely suits the people who might prefer a full-bodied, rich or traditional flavour.
1.PREPARATION
Choosing and preparing the milk or cream when ready to make butter, buttermilk and similar.
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CRITICAL TASK
3.COAGULATION
Adding Rennet or other coagulants and curds forming
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CRITICAL TASK for most cheeses
OPTIONAL for other products