To make cheese you need "rennet". That is something that "pre-digests" the milk. The best rennet is from the appropriate animal. For example, for cow's milk, calves' stomachs are typically used, cut up or ground up and added to the milk. The stomachs contain the enzyme needed to digest that milk. Unless you're a vegetarian, I recommend cheeses with "animal rennet" over those with "vegetarian rennet", "microbial rennet" or simply "enzymes". The stuff from the animal does a better job.

Now what sort of rennet are you going to use for this human breast milk cheese?