Ernesto, the differences in suggestions reflect 1) individual preferences and 2) differences in workflow
To make soft cheese you need to think about the workflow you want to follow based on your recipes. This typically includes:
1) A container to hold the milk
2) A way to measure temperature, so thermometer
3) A way to measure out your culture, so a teaspoon or micro scale
4) a way to stir the milk, so a ladle or spoon or similar
5) A way to cut or scoop curds, depending on recipe. So knife or whisk, and ladle
6) Then some way to drain the curd, so a bag/muslin or cheese molds
7) some way to store/age, depending on cheese
And of course for your sanitation schedule, a way to both clean (detergent), and to sanitize (star san, or other). Figure out what you want based on the cheeses, and then what tools you want to use. There are people who use their hands to cut and stir, making a knife and ladle unnecessary, so it depends on what you want to do and your preferences.