With heat, you can loop it back to the first stage.

Now I'm hungry.

If you are lactose intolerant there is a 6th stage

In grocery stores here they usually line up the dairy products along these "stages". I've got laughted at before when I said "man, I never remember where along the 'milk spectrum' they place the crème fraîche."
Thank you for confirming that the "milk spectrum" is real!

6 - Forgotten (found in most fridges)

so what's plasma?

I'd like to stress that absolutely not of those stages are related to each other.

You can't make cheese from sour cream or butter or yogourt. You can't make butter from creamy cheese either.

What you can do:

• milk => crème fraiche => butter
• milk => Curdled milk => Hard OR Soft cheese

Some soft cheese (camembert, brie, reblochon, Saint Félicien) can naturally go back to an almost liquid state if they aged long enough.

Signed: Your Cheesy vigilante.

Solid is better. Change my mind.

Milk: The best food right after bacon.

I thought that was rat race, but I’m also exhausted all the time so who knows.

What about cottage cheese? Liquid and mostly solid?