This chapter gives insight and discusses about the dairy ingredients that can be incorporated for cheesemaking other than milk. Dry milk, both whole milk powder and skim milk powder, can be used effectively in the production of both hard and soft cheese varieties in regions where milk production is seasonal or insufficient. The use of dry milk helps in overcoming the challenges of milk supply variability by providing a consistent, long-shelf-life alternative to fresh milk. In addition, the milk constituents like whey proteins and caseins can be added to cheese milk to enhance yields and improve quality. Moreover, milk proteins are used to standardize whole milk for the preparation of reduced fat cheeses or used in the preparation of cheese analogues. Whole milk powder, skim milk powder (SMP), milk protein concentrates (MPC), whey protein concentrates (WPC)/when protein powder, casein and caseinates are solely used in the preparation of cheeses or added as ingredients in variety of cheese and cheese based products. Recently butter milk has emerged as a functional ingredient to be used in the cheese making.