First, warm 1 gallon of milk to 200 deg. very slowly. Once it is warm, add 1/2 c vinegar and stir until it starts to separate the curds from the liquid.
Then strain through cheesecloth, (or I use a clean tea towel).
Then add 1 or 2 tsp of course salt and mix in.
Next, tie up cloth and hang to let drip with a bowl under.
After 2 hours or so, you can take your cheese out and enjoy. I cut it in chunks and mix it with sun dried tomato salad dressing for flavor. I use it like feta cheese in salads and pasta, or we just eat it on crackers.
When you are all done, you will have just under 1 gallon of what I call "buttermilk", but it is probably known as whey. Anyway, I use it like buttermilk. So I plan ahead with some ideas to use it up. Like, I make buttermilk pancakes, add it to my bread instead of water or make scones. I have even made buttermilk pancake syrup. It was yummy.