>>21443050
>dairy products
Paneer cheese is super fucking easy to make as it's not made with rennet.
Queso Fresco cheese is commonly made in the paneer-style way without rennet that even Rick Bayless says he does it.
Next two easiest cheeses would be like Cottage cheese and Ricotta made together. Again, you can do a half assed way without rennet, or a normal way with rennet and some bacteria. Or you can do it the old fashion way and just use some bacteria, and give it a day's rest, then do the rest of the cheesemaking the next day. You could also just aim for an only Cottage Cheese yield, or an only Ricotta yield. Lines get blurred over definitions.
Mozz is doable too if you're okay with having to stretch the cheese as work.

Creme Fraiche (a nicer sour cream) is also easy to do only requiring a day's rest. Clotted Cream is similarly super easy.

Half-assed Ice Cream is also damn easy to do, and can be less-assed if you buy better equipment.
Yogurt is a bit iffy if you care about the protein content, since it'll like never be the same as store bought. But if you don't then normal yogurt is easy.

>not dairy
Pickling is very half assed, esp. if you use a store starter if necessary. Not gonna type anymore

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