Here's my uses of all my milk.
1. Farmer cheese. Put milk in pot on medium low flame (too high will burn the bottom and make the whole batch taste bad). You can add salt for flavor as desired. When milk is hot but before boiling add vinegar, slowly, as necessary (about 2-3 oz. per bottle) while stirring. Strain thru a cheesecloth or undershirt. You may want to run water a few times thru the cheese to remove hint of vinegar dependind on use (i.e. for lasgna won't make a difference, for cheesecake it may).
2. Mozzarella'ish cheese. Same steps as Farmer cheese but add vinegar while still warm.
2a. This can be shaped right after straining and brined. (i.e. cut into cubes, place in container with olive oil, salt, sugar, cherry tomatoes, herbs and other spices. Use your imagination. Refrigerate for 2-3 days. Or skip the oil and just rub spices on a braid. Eat plain or with crackers.)
3. Yogurt. Add about 4 oz. yogurt (pref Greek) to a bottle. Leave in a warm place 24 hours. For Greek style yogurt just strain overnight.
4. Sour Cream (good for cheesecake). Add about 4 oz. sour cream to a bottle. Leave in a warm spot 12-18 hours. Strain overnight.
4a. For chocolate leben, use chocolate milk instead and dont strain, just pour out excess liquid.
5. Cream cheese. Use above farmer cheese together with sour cream (75/25 ratio or more for creamier texture-use your judgement while making it. Can also add a little milk.). Whip together with salt for a few minutes on high speed.
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