A cottage cheese can be made in less than an hour, most of it inattentive, with just milk, salt, and lemon juice or vinegar. I can't imagine any easier home cheese. That's probably why it's called cottage cheese, after all.
Heat the milk to 90°C on the stove, stir in ~3Tbsp of lemon juice per litre of milk and the desired salt (maybe ½ to 1 tsp), and let it curdle for ten minutes. If it's not curdled enough add a bit more lemon juice and give it a few more minutes. Then drain it with a sieve and cheesecloth for anywhere from 10 minutes to an hour, depending on what you're doing with it and how wet you want it. When I do this I usually make gnocchi with it as a substitute for ricotta, and for that use about 30 minutes of draining seems to work. You can, in turn, save the whey from this method for other uses like bread, if you want.
I use 2% milk and get a ~4:1 yield: 1 cup of cheese per litre of milk. I assume whole milk would produce a bit more.