You need to boil the milk first
You don’t need to boil it. Freshly purchased milk from the store is already sterilized. Heating process is only for texture so it comes out grainy not stringy. This is how I make it.
Homemade “twaróg” white farmers cheese
1 Gallon of milk
1 Pint of Buttermilk
12 Oz Sour Cream
Combine all ingredients in a large pot, Mix gently to distribute culture throughout the milk. cover with cheese cloth set aside at room temperature for 1 to 3 days depending on the condition. Important do not stir during this stage just let it sit there for 1 to 3 days. This stage will usually take anywhere from 1.5 to 2 days.
Heat the coagulated milk over low fire stirring it from time to time, DO NOT LET IT BOIL. Separate cheese from whey by straining it through cheesecloth. Hang the cheese in cheesecloth over the pot to drain access whey. I usually do it for 7 hours otherwise it’s too moist. Transfer the cheese from the cloth into a small container. Keep refrigerated until consumption.
If you like you can keep the byproduct “Whey” for other purposes by keeping it refrigerated.