This easy method uses lemon juice to curdle the milk. If stored in an airtight container immediately the cheese retains a lot of whey making it soft and spreadable like cream cheese.
If left to hang in the cheese cloth longer you end up with a dryer batch that can be sliced or even crumbed like feta. I add spices to season the cheese according to my taste. I found the original directions at the website "Slugs on the Refrigerator". I would post the link but I can't seem to make copy and paste work inside the blog format. I hope to expand my cheese making adventures to Mozzarella and eventually hard cheeses too. http://www.slugsontherefrigerator.com/ . I figured it out, here is the link to that site.