Using homogenised milk is fine for some cheeses but not all.
When making cheese from homogenised milk you may experience a softer curd which can be broken very easily. To help firm up this curd it is recommended that you add calcium chloride to your milk (as per the instructions). For more information on how calcium chloride helps, see here.
Homogenised milk cannot be used for mozzarella, hard or specialty cheeses.
For more information about the different types of milk please see here.