Sorry I was quite busy for a week (spring break).
I must tell you that making cheese is not as simple as having the ingredients and mixing everything together. There are critical factors to control like temperature, time and the right ingredient.
The type of milk is very important. Milk for cheese makers is not homogenized and is usually pasteurized at a lower temperature then supermarket milk. If you use supermarket milk, you start with a huge disadvantage when making cheese. The processing involved disturbs the fat globules and the protein structure of milk which prevents a good gel when rennet is added which is required for a firm yet smooth curd for making cheese.
If you are very serious, you should read up on the subject. Buy a book or two or go to the library. Think of making small scale trials (1 gal) instead because you will waste a lot of milk during your learning curve.
My milk combination that works is 4 liters of skim milk + 500 ml of 35% cream. Cream, even homogenized, has large fat globules. Skim milk, not having any fat, has unfatty proteins.
To date , my resources have been these two websites. You will learn a lot here (including how to make buttermilk starter):Fankhauser's Cheese Page
(he uses goat's milk but the technique also applies to cow's milk)Cheese Making
He uses a blend of powdered milk and cream but I never tried it.