Pour milk in a big pot, cover with a cheesecloth or light dish towel and leave it in a warm temperature for 2 days ------ It is to introduce bacteria and let it sour/ferment
After 2 days, the milk should have sour smell, and its consistency should change to sour cream look alike.
Heat on the lowest heat setting, not to boil it, just keep it in a 104-108 C temperature for about 30 minutes until whey separates from curds. Curds should be a little hard, cottage cheese like consistency. If they are not, keep heating them a little longer.
Turn the stove off and let the cheese whey/curds cool off.
Place cheesecloth over a strainer and pour the liquid through. Let it drain. To get rid of extra liquid, twist cheesecloth to squeeze it out.
Place a weight on top of the cheesecloth to get more liquid out. Let it sit like this for few hours in a cool place.
When satisfied with the moisture level of the cheese, transfer it into a container and refrigerate.