Y'all, this couldn't be easier.
1 gallon organic, whole fat milk
1 quart buttermilk
Heat over medium high heat until the milk's at around 175 degrees.
That's when you get curds and whey. :D
Line a colander with cheesecloth and ladle the curds and whey in.
Drain the whey out (try not to squish the curds).
Let the cheese drain at least 15 more minutes. Then?