First I gently heated one gallon of whole milk (bought at the grocery), to 200F. Next I added about 90ml of rice wine vinegar (a bad choice). I covered the pot let it stand for ten minutes, then transferred the mixture to a colander lined with cheese cloth.
The fabric in the picture is actually unbleached muslin. Instead of paying $3.50 for a small package of cheese cloth, I paid 99 cents a yard at Jo Ann's (my mom would be proud). The weave on the muslin is a little tighter so it is not an exact substitute, but it seemed to work well in this application.
I tied off the cheese to hang for a couple of hours. The water draining out of the curd is whey. I saved it because it's good for other uses: I cooked couscous with it.
Et Voilà, 970 grams of cheese. Perfect texture, add salt to taste. Oh yeah the taste. I didn't take into account the wine part of rice wine vinegar: The cheese had a fermented-alcohol flavor, not appropriate for a fresh cheese. I accidentally poured some of the whey into H's milk glass and he asked, "Daddy why does this milk taste like bread?" Maybe a plain white vinegar will do the trick, or try the lemon again, or I just remembered, I have some citric acid left over from canning tomatoes. I will figure it out. You should work on it too, it's fun.