don't think this one's been mentioned:
gallon of whole milk slowly heated to nearly boiling, 6 tbsp of white wine / cider vinegar added. stirred around well. left for 15 mins undisturbed to curdle. strain through muslin until it stops dripping - couple of hours say. add a tsp of salt and flavouring of choice - 2 minced cloves of garlic and a load of celery seeds is a good combination, or mixed cracked peppercorns - mix well together. shape into balls, roll around in a few more celery seeds / pepper. bung in fridge (in a covered bowl, not open - too dry). lasts for a couple of weeks if forgotten, but definitely best left for a couple of days.
most recently i got a yield of 1.5k from just over two gallons, so you get a good return
