I don't have a double boiler, so I rigged a pot and my canner (and hockey laces - they are strong and long). I am not using the laces to elevate the pot; there is a trivet in my canner. I am using the laces to lift the pot out of the canner.
Step 1: Sour the milk. Bring a gallon milk up to 90*F in the double boiler. Once it gets to 90*, add mesophilic powder (half a packet per gallon of milk). If you don't have mesophilic powder, buttermilk or yogurt will have the cultures necessary to sour the milk. Ask the internet. Hold your milk at 90* for half an hour.
Step 2: Coagulate the milk. Dilute a teaspoon rennet in a little bit of your purest water, then stir it into the milk for about five minutes to ensure even mixing. Once mixed, leave for 45 minutes (still at 90*) until you get a "clean break" - when you stick your finger in it, the white stuff breaks and whey fills the hole (if a milky colored substance fills the hole, you need to give it more time.)
Step 3: Cut it into curds. After you achieve the "clean break," use a knife to cut the curds. Make sure to cut all the way down to the bottom of the pot, slicing every 1/4 inch.
Let the curds set for 15 minutes to let them "heal" (still at 90*F).
Step 4: Heat it up to 100*F slowly over the course of 30 minutes, stirring every 5 minutes. Maintain 100* for 30 minutes, while continuing to stir.
Start by draining out the whey. Ideally you have cheesecloth that you can put the curds in, if not, this is your first cheese. Make it work, people. Maybe you have a sterile pillow case. I don't know.
15 lbs for 10 minutes (take cheese out and redress it)
30 lbs for 10 minutes (take cheese out and redress it)
40 lbs for 2 hours (take cheese out and redress it)
50 lbs for 24 hours (take cheese out)
I figure, worst case scenario, you can tie your clothed cheese into a little package and throw some books on top of it. I, on the other hand, got a homemade cheese press for my birthday (I consider this to be the better option).
Step 8: Let the rind form. This part is so easy. Just let the cheese sit out on the counter for 2 - 5 days, and flip it once a day. I loosely draped cheesecloth over mine to keep out any dust.
Step 9: Wax it. I've posted about this before, so I'm not going into too many details. I now have a dedicated wax pot, and I put about 2-3 layers of wax on the cheese wheel. You really should use cheese wax, but if this is your first cheese, throw caution to the wind. Use paraffin. Or wrap it in plastic wrap.
Step 10: Whew! You still with me? I didn't say it was a fast process. I just said it wasn't as hard as you thought it was. Take your waxed wheel and keep it in a 55*F environment. Flip it once a day for a month, then after that you can get away with flipping it once a week.
Step 11: Age for 3-5 months. Then eat it. Tasty, tasty cheese.