Since we're a bunch of nerds here, just wanted to throw this out there: cheesemaking is really, really fun. I highly recommend it.

I lived five minutes from a dairy farmer in Japan and he sold it to me for around a dollar a liter, so I made cheese dozens of times. Depending on where you live, finding low-heat pasteurized milk might be tricky, but if you can get fresh milk and pasteurize yourself, I really recommend trying it out.

If you're thinking of giving it a try, start with feta. With feta, flooring the PH is okay, which is a big no-no for most other cheeses (where you usually try to nail around 5.4). Since feta gets brined anyway, you don't have to mess around with an ideal fermentation environment (that being said, vacuum packing some cheeses avoids this anyway). Finally, feta has a very short aging period so you can dive in and try your first cheese sooner than later.