If you don't make cheese, you should start. It's much easier than you may have been led to believe, trust me.
Ok, cheesemaking tip: You can save yourself a lot of pasteurizing time by using milk powder. I use full cream milk powder and add a 1/4 to a 1/2 teaspoon of lipase powder to the milk (gives it a nice, fresher milk taste). I also double the amount of milk powder than usual. Why? Because that way you get *ahem* MORE curds, which is always nice.
I'll be back with recipes soon, just wanted to get this tip up while I was thinking about it.