After a while, my milk finally starts boiling. I had been stirring occasionally, and when it started boiling, I turned off the heat and skimmed the crud from the surface. I don't know if that's actually necessary, but it seemed like a sensible thing to do.
Once I skimmed the surface, I stirred in my lime juice. It didn't take long before the curds and whey separated.
Then I dumped the contents into my rice cooker/steamer/cheesecloth. At this point I added some kosher salt and cracked pepper as a bit of additional flavoring to the cheese.
I pulled up the corners of the cheesecloth as best I could and squeezed out excess liquid in the sink and also ran a bit of cold water. The cold water removed some of the citrus flavor, which I liked and probably won't remove as much next time, but it also kept my fingers from burning too much while I was squeezing boiling hot liquid out of the curds.
This is what it looks like after I've squeezed it out initially.
Then I put it back in the steamer contraption, put a plate on top, and just piled weight on it for a couple of hours. I forgot to take a picture of this step, but imagine a bunch of random junk piled on top of a rice cooker, and you're pretty close to what it looked like. Next time, I might just try closing the rice cooker with a little bit of stuff on top to act as a spacer between the cheese and the lid, creating pressure that way.
Anyway, this is what my cheese bundle looked like after a couple of hours.
So I pulled it out of there, unwrapped it, and flipped it onto the plate I had been using to compress it. Oh yeah, and cut off a bit and ate it. Yummy!
So, that was it! The amount of work involved was much less than I expected. In fact I would go so far as to say it was much easier than doing a batch of beer. Don't have to worry about temperature control, etc.
I couldn't figure out how to wrap my cheesecloth around the curds to make a pretty round that didn't have an indentation. I'm sure the smart people here will chime in and tell me what I did wrong.
One last thing: I've got a bunch of whey now, which according to my research I cannot make into ricotta (my original plan) because I used citric acid to separate my curds. So, other than baking some bread, what can I do with all this stuff? I do plan to bake some bread, but a little liquid goes a long way (whey?) when you're baking bread, and I'm going to have a bunch left over even after that.