Got a home made cheese press from OH, using spare bits of wood, two towel rails from Ikea that got never put into bathroom and bought some cheap sport weights. Works ok. Cheese forms from Ascotts, their smaller sizes fit well for using 4.5ltrs of milk (my larger pot takes that). I make Coloummier (using form from Ascotts), also Haloumi is great (not use the brine bath though it gets too hard in that), plus made our first hard cheese recently. I follow recipes quite loosely, and use mainly the Ricki Carroll book (with loads on annotations in degrees C, and metric in general). Her whole goats milk ricotta is great if you find yourself with 4 ltrs of milk to use up before the morning, and it is already past 8 (pm) - quick and delicious.
Ps.: The holes in the bottom of my hard cheese form is a bit superfluous, as it sits on its bottom, so no whey comes out of it....