The ingredients: whole milk, salt, lemon juice, and herbs from the kitchen garden. The equipment: kettle, fire, wooden spoon, and cheesecloth.
After adding the lemon juice to the warmed milk, it curdles. Then after letting it sit for awhile, I poured the already-separating mix through a cheesecloth.
I took the cheese home and after letting it drain in the refrigerator for a day or so, seasoned it with the above herbs: sage, dill, and chive. Yum!