I used junket tablets, buttermilk and yogurt for about 27 years to make cheese because that all I could get locally. I can't say I have ever had a failure with them. Keep in mind most recipes are not designed for using them so you need to use (as with all ingredients) the manifacturers recommendations when using the product.
I have been experimenting for the last few years with commercial cultures, molds and rennets to attemp to replicate every cheese I can find any good info on. Most are pretty easy with a bit a research on the areas natural bacterial strains. The hard part sometimes is finding the cheese itself for comparison.
The recipe I posted was just for home styled ingredients and was one of the first cheeses I ever made.