From 101 Cookbooks
1/2 gallon milk (I used organic 2%)
2 c buttermilk
Combine milk and buttermilk in a heavy bottomed pan. Heat over medium high heat, stirring often to keep any milk from burning on the bottom of the pan. Stop stirring when the milk starts steaming. Using an instant read thermometer (I used a candy thermometer) and when the milk reaches about 175 degrees, it's done! The curds will have separated by now. Set up a strainer over a bowl and line it with cheesecloth, then carefully scoop the curds out of the pan into the cheesecloth lined strainer. Drain the cheese a few minutes, then add salt if you'd like (I like salty). Store in the fridge if you don't use it all immediately!
Let me know if you come up with any good things to do with the whey!