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I'm in New Zealand and the dairy detergents only come in industrial-size amounts. Does anyone have any recipes for making your own? I understand it is just caustic soda and bleach/Janola, but I'd like to know the right amounts and any caveats. The milk solids on my equipment are quite hard to move!

Just my two cents and keep in mind that I know a lot more about brewing and breweries than cheese.  Unless you are industrial sized yourself, or you have "in place" equipment, I would avoid it.  It can be quite dangerous.  In breweries, anyway, the main reason for using that kind of cleaner is either because you are working with massive sized equipment, or you have equipment where there is stuff that is not accessible (for example, mash tuns with immovable pumps, etc).  Elbow grease is the best way to go here, although I sympathise with the problem -- getting beer stone off of equipment is no kind of fun.

I'm curious, though, because I'm really ignorant of cheese making.  What kind of equipment tends to get milk solid build up?  I suppose moulds???  My pots are all super shiny from making cheese :-)

My pans were getting a buildup of milk solids that was quite difficult to move. They got all sparkly again when I mixed up a very dilute solution of bleach and caustic soda. Dairy detergent is definitely required in the industry even for accessible stuff, I think.