Just made my first batch yesterday- got a kit for Christmas (and had been wanting to get into cheesemaking for a while). I started small, with cream cheese, for a family cheese spread recipe to bring to a gumbo dinner tonight.
The first attempt suffered from insufficient curdling (my house is at 68, the recipe called for 72, so I think it went a bit slower) and coarse cheesecloth instead of butter muslin. It ran right down the drain.
The second attempt was much better- I gave it a few extra hours to set, and got some butter muslin from my lhbs. Fluffy, creamy, deliciousness.
Next step- queso fresco.
Revolving Door Brewery