you will need full fat milk, non pasteurized, straight from the cow
no other ingredients.
you need to pour milk into a large pot, cover and leave in room temperature to spoil/cut. in DR you will take about 24hrs. you will know the milk is ready because it will separate: white mass on the top and greenish liquid at the bottom.
put the pot over low fire, uncovered. you cannot let it boil but it needs to reach relatively high temperature. you will know the milk is ready when you see first small bubbles starting to form.
all this time you should be able to touch the sides of the pot without burning yourself (hot but not boiling).
turn off the fire. let the milk stand and cool down.
use a tight sieve, line it with a clean fabric diaper (can be thin linen). slowly pour the milk through the sieve. the cheese will stay in the linen and the water will be separated.
this water is very healthy, apparently. it is called whey and it is very high in protein and calcium while low in fat. i give it to my dogs but it can be drank by people and has many household uses: you can substitute it for milk in protein smoothies and baking.
Whey - Wikipedia, the free encyclopedia
one more trick: after the milk goes "off" you will see it has a thick layer of greasy mass on the top. this is cream. you can scoop it off and have full fat, totally organic cream. separating cream from the rest of the milk will result in drier, less fatty cheese.
the cream can be easily made into butter, the simplest home method for butter making there is: pour your home made cream into a jar (half-filled). shake the jar and keep on shaking (built-in exercise). you will see small lumps start to form as the butter separates from buttermilk. you are done when the lumps start to come together and are large. open the jar, put the butter lump into cold water. squeeze to get the rest of the buttermilk out. change the water, repeat. shape the lump and put in the fridge - your home made, 100% organic butter.
i sound like yanandu, no?