Well, if hard cheese counts for both, let's do that!
I do a lot of stuff without real recipes once I've done it a few times, preferring a sort of heuristic informed and tweaked by consulting my expert sources. so this is like that, my cheese heuristic: pour a gallon of milk into a pot, while heating it slowly up to about 100F, stir in some live yogurt and some lab-cultured cheese bacteria and let it reproduce for a couple hours. Mix ten drops of rennet (vegetable rennet in my case) with a little water and stir it into your warm cultured milk. Then let the curd set in still milk. Once it has coagulated, cut it gently into chunks and let them mix around in the whey while keeping the water warm. Give the curds time to tighten up -- an hour or more. Then carefully remove the curds to a cheese-cloth-lined colander, layering with salt to help draw moisture out of the curd. Once you get it all in there, let it drain and you can add stuff. In this case I diced up kalmata olives and stirred them through the curds. Then I hang the cheese in the cheese cloth over the sink overnight before putting it in the press. I just have some PVC bits from the hardware store and some kettlebell weights to help press the water out of the cheese.
And here's the result in more pictures than you need, illustrating my cheese: