It was easier and quicker to make than some cheeses, that's for sure. It uses thermophilic and mesophilic culture, so there are some big temp swings between 90 and 104°f. There is also a 30 min slow stir that was a liitle tedious. After that, press was 15lb for 15min x3, 30lb for 6hrs, brine for 6 hrs, dry, rub with oil and open age for 5 days - a year. Store-bought milk would work. I think it would yield about 8oz per gallon. What types of cheese do you make?