We make cheese quite a bit in my house. Just simple farmer's cheese, that we usually put fresh on top of some Poutine, with a good helping of gravy. We use Mark Bittman's method in his book How to Cook Everything Vegetarian. It is really, really easy. Just bring a pot of milk (doesn't have to be unpasteurized or non-homogenized) to a simmer, once you see some bubbles coming up, cut the heat, and pour a quart of buttermilk into it, and stir it thoroughly. Then, pour it through some cheese cloth, and squeeze until you get the consistency you want (it will be hot). Bittman's book is wonderful, so I would recommend looking it up. Simple, and delicious though.