Hi Nitai, You are at the right place to hone in.
What sort of equipment do you have?
Well, the last time around I had two digital thermometers, a four-gallon pot, a 14" curd knife, a cheese press from thecheesemaker.com and a mold and follower that held about the curd from 4 gallons. And of course some stirring utensils and what not. I also have a Foodsaver vacuum sealer and an upright freezer and mini fridge with override thermometers.
When I start again in a month or so I hope to be doing 8 gallon batches in a hotel pan style pan. I may need to have it fabricated though. Then I will put it in a larger pan for a water bath and heat it all on my 6-burner stove. I am also going to have a PH meter, hopefully some nice molds, and a lot more knowledge and experience!
I live off the grid so that limits some of the tools I can use...Solar system is strained as it is.
As I mentioned we use all of our own raw Jersey milk.
Thanks for the welcome,
Nitai