again, courtesy of Anshuman, who can't believe that I don't know how to make cheese at home . . .
1/2 gallon whole milk
1/2 teaspoon lemon juice, or the water that forms over yogurt ("juaan" in Oriya . . . does it have a name in English?!)
Bring the milk to a boil, then take it off the heat. Add lemon/watery yogurty stuff, and mix it all together. Cover it and check after 5 minutes; if the milk hasn't started curdling, add 2 more drops of lemon juice/yogurt water. Leave it for 30 minutes or until the milk is fully curdled; the finished state will have paneer (cottage cheese) floating in greenish water. (For reals.) Strain it through cheesecloth -- and you have your own homemade cheese!