you might not be interested in that.

... but it never happened.

Mozzarella is very easy, from what I read. Other types could be far more intensive.

but I've cut a lot of cheese over the years.

Sorry, but it is the lounge.

It was incredibly easy and involved milk, lemon juice and a bunch of cheese cloth. We ate it on spaghetti that night. Tasted wonderful!
Probably lessons are online.

Now that I’ve moved to England I do not because really delicious cheese is inexpensive and easy to find.

But I’ve made cheddars, blue, Camembert, red leceister, Caerphilly etc.

A good resource for supplies: https://cheesemaking.com/

you could probably make it right now with ingredients you already have on hand. Many fresh cheeses start with milk, but others use yogurt, buttermilk, even sour cream, separately or in combination. It's all good.

Mozzarella, ricotta, cottage cheese and cream cheese, are simple to make. Also several kinds of Mexican and Indian cheeses. Start with just a basic farmer's cheese and turn it into gourmet artisanal cheeses just by adding fresh herbs, garlic, chopped veggies or fruits, seeds or chopped nuts.

Remember that these are raw cheeses and must be kept refrigerated and used in 3-4 days, which usually isn't a problem. Use the internet to find instructions for a basic fresh cheese that appeals to you and get going.

I used a gallon of milk, ended up with around 6/7 oz of cheese.
I used a vinegar curdle method instead of a proper rennet curdle method; I understand if you use rennet, you end up with more curds than whey. I ended up with something similar to a mix of Monterey Jack with White American.

Junket is a rennet base for custards, ice cream or "cheese", but you end up with more of a cream cheese than a hard cheese.


Haele

...and everyone just went apeshit because mascarpone from the store is extremely expensive, and it is so easy to make.

You need:

1 pint heavy cream (it says "heavy cream" on the carton - do not use "whipping cream" which is much thinner)
2 tablespoons lemon juice
A candy themometer
A heavy-bottomed 2-quart saucepan
A mesh strainer set in a big bowl (I have a 4-quart measuring cup that works well for this and for making Greek yogurt) lined with cheesecloth

Start doing this at 8 pm. You will see why in a second.

Step 1: put the cream in the pot and bring it to 190 degrees F slowly.
Step 2: add the lemon juice, hold the 190 degrees temp for 5 minutes, and gently stir.
Step 3: remove the pot from the fire and let it return to room temperature.
Step 4: Put the lined strainer in the bowl and pour the cream into it. Cover with plastic, set in the fridge, and go away until morning. It takes about 8 hours for it to stop dripping whey; when it does, the cheese is finished.

Line a bowl with 2-3 layers cheese cloth, dump in a qt. of plain yogurt, pull up the sides and tie it off, hang in a cool dry place for 3-4 days to let the whey drain off. Stir in hers or spices if you want. Spread it on toast with a bit of honey.

There are "blended" and non-blended yogurts in the dairy case. Blended yogurts are ones like Yoplait; non-Yoplait blended yogurts say "blended" on the carton somewhere. This will never work with blended yogurt because the whey won't separate.