I'm a newbie too. I haven't yet found non-homogenized milk where I live. This discussion is a great education for me.
So far I tried a lactic acid coagulated curd cheese with Sainsburys organic whole milk and the curds and whey had not separated after 12 hours at room temperature, it was just yoghurt really. So I stirred in 1/4tsp rennet per litre thinking the recipe had oddly missed this out (later learning that rennet shouldn't be needed). Anyway it turned out very well and made a great cheesecake but I'm aware I strayed from the recipe and will try CaCl and low fat milk + cream next time.
On another attempt I tried Sainsburys non-organic Gold Top milk (still homogenized) to make a Coulommiers cheese (from Rita Ash's book), this looked to be a very rich milk. This gave a very good firm curd which I was able to ladle easily. The yield was very high. Like 1/3 curd and 2/3 whey.
Theres a lot of learning and experimenting to do, but its great fun!