Squeaky curd, "Feta", Caerphilly, Cheddar, Mozzarella. I used David Asher's process (though not his recipes) as found in Making Cheese the Natural Way. But typically, I use a batch of the day's kefir as my starting culture. What I used for this batch of "Feta" was the whey I had collected after making a cheese from the kefir itself. I checked the pH of the kefir whey this morning and it was about 3.9 - significantly lower than the kefir I usually use