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Cheese, yoghurt, kefir and sourdough all run on the same trick. You put the right bacteria into good milk or flour and then get out of the way. The culture decides the flavour, the texture and how long the thing keeps, so choosing the right sachet does most of the work for you.
Rennet comes first for cheese. Mad Millie Vegetarian Rennet 50 ml is the easy liquid option, the Vegetarian Rennet Tablets keep better if you only make cheese now and then, and Green Living Rennet Liquid 50 ml has a dropper cap for small batches. Pair it with Mad Millie Calcium Chloride 50ml when you are working with shop bought milk, which needs the calcium put back. For cultures, Cheese Culture #2 Mesophilic and the Aromatic Mesophilic Fresh Cheese Culture cover most soft and semi hard styles, and the Blue Mould Culture Blend is there when you feel brave. Beyond cheese there is Mad Millie Yoghurt Culture, GL Yoghurt Mild Culture made by Sacco in Italy, Kefir Culture and the Kefir Starter Kit, Vegetable Culture for krauts, and a Sourdough Yeast Culture.
Keep your sachets in the freezer, not the pantry. Cultures are live and heat is what tires them out, so a frozen sachet opened a year later usually still performs.
Pop into Laverton North or Epping if you want a hand choosing. Also see Cheese Making, Cheese Moulds and Cheese Kits.
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