I used the easiest recipe in the book.
2 Qt Commercial Lactose-free milk
2 lb Cane Sugar, Corn Syrup or Honey
2 Qt Water
1 pkt Champagne yeast for high alcohol, but even bakers yeast works
Dissolve sugar in boiling water and let cool to room temperature and then add milk, It's important to let it cool to not scald the milk. Ferment at 70ish degrees for about a week. after that your milk wine will separate into 3 distinct layers Curd, Whey, and a fine yogurt like layer.
Rack the wine by straining it through a cheesecloth lined collander. put the liquid into a secondary and proceed like other wines racking as nessasary.
This process will yeild about one quart per gallon of cottage cheese curds when you strain it. it is wholesome, good for you, but will hammer you into the ground like a tent peg because it it high in alcohol content. if you don't want to go on a cheese bender rinse it and strain it through cheesecloth to remove the kick.
thats pretty much the recipe I used. I used 2% Lactaid milk and it didn't separate right. I had everything on the bottom with nothing but the whey on top. I would have pitched it all but it smelled too good to throw away. Still not sure If I am going to be brave enough to try it first.