I made cheese recently to use up a half-gallon of milk nearing its expiration date and thought I'd share the process in case you'd like to give it a try. It's actually really easy! Making a basic soft cheese is simple, doesn't take any special equipment, and is a great way to use up milk that's nearing or just past its expiration date.
There are only three basic ingredients (two if you use whole milk) -- the milk, vinegar to curdle it, and some cream for better texture. If you want to, you can make it with just skim milk, with 2%, or with whole. You can use half and half instead of cream, or no cream at all if you don't have any. This recipe is not picky at all, but the basic proportions are a 1/4 cup white vinegar to a gallon of milk. Cream is "to taste" -- the more you add, the creamier your cheese will be, but even a couple of tablespoons will improve the texture, so don't worry if you don't have much.