In a mixing bowl, whisk all the ingredients together. Place the mixture in a non-reactive pan. Place the pan on the stove and bring the mixture up to 170 degrees F. Remove from the heat, and turn the mixture into a plastic container. Cover the top of the pan with plastic wrap and place the pan on top of the stove over the pilot light. Let the pan sit overnight, about 12 hours, or until the whey and curd separates. Drain the mixture into a cheesecloth-lined strainer. Drain the cheese overnight. Remove the cheesecloth and store the cheese in an airtight container. The cheese will keep for about 2 weeks.