Making cheese at home involves a few key ingredients and steps:
 Steps:
1. **Warm the Milk**: Slowly heat the milk to about 85°F (30°C).
2. **Add the Starter Culture**: Stir in the starter culture or buttermilk and let the milk ripen for 1-2 hours.
3. **Add Rennet**: Stir in the rennet and allow the milk to sit undisturbed until it sets into a gel-like consistency (about 30-60 minutes).
4. **Cut the Curd**: Once set, use a knife to cut the curd into small cubes to release whey.
5. **Cook the Curd**: Slowly heat the curds while stirring, bringing the temperature to 105°F to 115°F (40°C to 46°C). This helps firm up the curds.
6. **Drain the Whey**: Pour the curds into a cheesecloth-lined colander to drain the whey.
7. **Salt and Press**: Add salt for flavor, and press the curds under a weight for several hours to form a solid block of cheese.
8. **Age (Optional)**: Depending on the type of cheese, you can age it for a few days to several months.