Line a colander or a medium strainer with 2 - 3 layers of cheesecloth squares. Set it in sink.
In a large heavy-bottomed pot over medium heat, combine all of the ingredients and cook until the mixture reaches about 180 degrees F. It will separate into white curds and translucent whey, which takes about 8 minutes. Ladle contents into the prepared colander and drain completely.
Gather corners of cheesecloth together, then gently twist to press out the excess whey. Serve immediately, or cool to room temperature before serving, about 10 minutes.
Notes
If you want cheese with a firmer consistency, transfer the cheese still in cloth to a small flat-bottomed plate and let it stand in the refrigerator until cool, about 10 minutes. Unwrap and gently invert onto plate, discard cloth, and tent cheese with plastic wrap. Chill until 10 minutes before serving.
This simple homemade cheese will keep for up to 2 days in the refrigerator, but is best eaten the day of.