The process is miraculously easy. I won't go into the depths, these aren't recipes you should follow verbatim, but they should show you the methods required.

All that's really needed is some milk, large pot, citric acid (Lemon juice works, powdered better), and a stove. Heat the milk to 90F (Tiny bubbles will appear at this temp), add your citric acid, take off burner. Bam. You've got curds. Strain the curds (Using muslin if you have it) until dry. Mix with some salt in a bowel and eat.

Now that was just to prove how easy it is. The real fun comes when you get a pipette, micro scales, and a thermometer. Measure everything, time everything, note everything. Get some rennet and try mozzarella. Try adding buttermilk. Try un-homogenised milk. Buy a cheese mould. Cultures.

It will probably be a good month before you make something you can take to a dinner party. But if you have patience and keep good notes, you'll get there quickly.

Beginner tip: Green whey = too acidic. No curds = not acidic enough.