Cheese, that is. You can go super basic with cottage cheese and make it without a culture or rennet.
Small Curd Cottage Cheese
4 liters of milk (2% or skim)
1/2 cup vinegar
1 teaspoon salt
Heat the milk up to 190F. Remove from heat and add the vinegar. Stir it in and allow it to cool to room temperature.
Strain through a colander (no cloth required). Feed the whey to your pigs (human or animal). Mix the salt in to the remaining curds. Stir in some heavy cream until it's a consistancy that you are happy with.
The curds are a teensy bit drier than what I buy from the store but it's still a really close match.
I placed an order with Glengarry for some cheese cultures. I also found a recipe for making my own culture which I'm excited about trying. I really want to make some hard cheeses as well as things like sour cream and cream cheese which require a culture. Did I mention that I love cheese?
Love, love, love it!