Combine all ingredients in a pot and mix well. Bring mixture to a boil and then boil over low heat untill the milk is curdled.
Meanwhile, line a strainer with cheesecloth and set it over a deep bowl or container.
Pour the milk mixture into the strainer and let drain for about 15mins.
Now, gather the cheesecloth around the curds and squeeze (gently to extract any excess liquid called WHEY).
Finally, transfer the cheese to a clean container and keep refrigerated up to 3-4 days. And it's best to serve it warm.