Recipes? Wow, I've been doing rennet-free cheeses for so long that I don't really use them anymore. Generally, I scald, clabber, drain, salt/add herbs, stretch or cheddar, and pack. I always salt to taste, so it's tough to give good proportions.
Hmmm. I generally adhere to the "1 pint to 1 quart" rule for Queso Fresco - this means 1 pint of cream or buttermilk to each 1 qt of straight milk. The vinegar is tough to gauge because the amount needed varies according to the fat content of the given batch of milk/cream. The higher the fat content, the more vinegar needed to give a good curd. It also seems to vary by altitude. For a 1 pt + 1 qt batch, I usually start with 1/4 cup. Needless to say, different types of vinegar give the cheese a different quality of flavour. For QF, I prefer a mild vinegar, like apple cider, rice, cane, or pale white wine.
For the Amalattea, use full buttermilk (no plain milk at all) for the richest results. Traditionally, this is clabbered with Modena balsamic vinegar; I've also made very tasty versions using sherry brandy vinegar and black malt vinegar. Cheddaring the curds during the salting process involves chopping them fairly fine with a dull knife, then repacking into a mass with your hands to chop again. It refines the texture of the cheese, making it firmer and crumblier. Amalattea can be eaten fresh (at which point it's quite sweet) or waxed and aged, which sharpens it. To wax, take a formed block of the cheese and dip it quickly into 50-50 beeswax and food-grade parrafin, then allow that to set on wax paper before dipping again (do this 5-6 times). I tint my wax with a bit of crayola crayon, which helps me to track which batches are which, and gauge which ones are meant to be opened when. Age in a cool, dark place.
The Fior di Latti is made with more milk and less buttermilk or cream and clabbered with the mildest vinegar you can find. Once the curds have formed, drain them, work in the salt (not very much though - this is meant to be a sweeter cheese) then cover with almost boiling water, and press and stretch them until you have a uniform mass, then shape into balls or braids. If you're not going to eat them right away, pack them under their own whey to preserve them - Fior di Latti goes off rather quickly in open air.
And I found an actuall honest to goodness yogurt cheese recipe while I was looking for the base recipes for the vinegar cheeses.
Chura - Tibetan Yogurt Cheese.
1 gal. whole milk
1 C yogurt or 1/2C each yogurt and buttermilk.
Mix well, then pour into a deep cast-iron frypan, and bring to a boil - this will separate the curds from the whey. Keep boiling until you've reduced the liquid away and the curds are golden yellow. Remove the curds to a wooden board, cover with a cheesecloth tent, and place in the sunlight to dry a bit, turning occasionally until it's evenly dry. Store in a cool dark place in mason jars. This is a mild, sweet cheese and excellent in soups.