The closest I've ever come to making my own cheese* is taking some mozzarella curd and putting it in some warm water, and stretching and folding it. I believe this was a Nigella Lawson party idea. It was tasty, but it wasn't anything close to real cheese making.

If I were to do it properly, I would go over to Frankhauser's Cheese Page and select the article on Italian Mozzarella, then follow those directions. If I were bored with that, I might even wander around the rest of the pages to learn about other types of cheeses to make, how to butcher and skin a deer, the creation of lemoncello, and several other delicious topics.

David Fankhauser, Ph.D., is a Professor of Biology and Chemistry, according to his home page. Aside from the cooking, he is interested in Folk Dances, Flying Squirrels, and Norwalk-like viruses, among other things.

This looks to be a great resource for those interested in making foods while learning sciency things about the food you're making. If you're not interested in those things, well, you've apparently wandered here by mistake, and I apologize. For the rest of you, go and learn how to do wonderful things, then do them. That last bit's the tricky one, but the important one, so make the time.

via Make.

*- On purpose, not just letting the buttermilk go bad.