Ingredients
5 litres milk (any milk will do)
Rennet (half a teaspoon)

Put the milk into a large pan and heat slowly to 37 derees, stiring to ensure the heat is evenly distributed throughout the milk.


Once at 37 degrees add the rennet ( you can use lemon juice or vinegar here but you cannot make hard cheese from this)
Stir thoroughly. Cover with a lid and leave for about 30 minutes in a warm room. ( I put mine outside in the sunshine)
After 30 minutes test for curd set. Place your finger gently onto the top of the milk, you should be able to feel the set curd, remove your finger, if it is clean then your curd is ready.
Take a sharp knife and cut the curds in lines accross the pan, turn pan around and repeat in the opposite dirrection. (You should have cut the curd into small squares)


If you want fresh cheese:
Place the curds into a cheese cloth and hang to drip.


When the dripping has stopped you have fresh cheese and can add ingredients for taste, i.e. salt, herbs. Keep it in the fridge and use to eat fresh with bread or use it to cook with.
If you want hard cheese:
Put the pan back over a slow heat and heat back to 37 degrees stiring gently with your hand. (This breaks up the large lumps of curd gently and you will be able to feel the curds setting).


Place the curds into a cheese cloth and hang to drip. When the dripping has stopped add ingredients for taste and rewrap in new cheese cloth. Place in a cheese press and increase the pressure slowly. After 12 hours, change the cheese cloth again, place the cheese back in the press upside down and press again for another 12 hours. 
Remove the cheese cloth.
You now have your cheese. Place in the fridge, turning everyday until a skin forms all over the cheese. 
How much flavour you like in your cheese depends on how long you leave it to age.
I have left mine for up to 3 months before succumbing and eating it. It tasted like a medium cheddar strength.