Although the WCC-sponsored cheese-making class was quite lovely several weeks ago — I find this well-known website also quite good ….
I find that one gallon of high-quality milk makes almost 2 pounds of cheese 
Checking that the whey has started to separate (after heated- and rennet-treated- milk has settled overnight)

Checking for the “clean-break” in the morning

Cutting curds

Preparing for 2-4 hours of settling, final separation of whey from curds
Home-made press, overnight settling

Final cutting of curd
Fresh feta placed in the brine (made from whey) for several days of “pickling”

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