Ingredients: 
1 gallon whole milk
1 (16 ounce) container plain yogurt
Preparation:
1. Pour yogurt to a large pot and whisk it with 3 cups of milk. When the yogurt is smooth add the rest of the whole milk and stir well. Cover with a lid and leave for 2-3 days in your kitchen at room temperature.
2. After the milk becomes almost like yogurt with its consistency it is time to warm it. In a heavy-bottom pot on a low to medium heat warm the milk to about 140-145 F ( it will take about 1 to 1 1/2 hours to warm it). 
When the curds forms and the whey separates turn off the heat. 
Cool it down. I usually put it to the refrigerator over night.
3. Put a colander or sieve over stockpot or kitchen sink and line it with 2-4 layers of cheesecloth. 
Pour the milk through the cloth to catch the curds. Gather the cloth around the cheese and tie a sting around the top to form bundle. You may tie the sting to a wooden spoon and hang the cheese curds over the stockpot and continue the draining process for approximately 2 hours.
