Theresa, I make Quark, soft cheese:
I throw kefir grains (~ 2 cups of grains) into 2-2.5 L of milk (organic, no raw available here) and leave for a couple days till curd and whey separates. I mix it once in a while with a wooden spoon. Once the curds separate, I fish out kefir grains, and put the pot on the lowest setting on the stove for ~ 20 min to 30 min, just to promote separation again. Then I take a big colander, line it with paper towel, and pour the content of the pot into it. I place colander on top of the kefir making pot and put in the fridge overnight to drain. I turn the ready quark from the towel into the plastic container. Really, it's pretty simple. I used to do it the old fashioned Russian way, straining in the cheesecloth, but I like the paper towel method better, since no cheese cloth is involved and you do not need to find a place to hang it to drip, and it turns softer and yummier imo. Oh, and I really do not like warming it up too much either, since I like the softer version better.
Normally, I use it as a dish, eating straight with salt or mixing in coconut milk before eating if it is a bit too acidic. I also make salads with it, tomato, or radish-cucumber and dill and onions. Finally, I used to make syrniks by adding a bit of non-glut flour mix to it and forming patties, browning them and baking. It's great as a base for fruit just like cottage cheese too. I also add it as a filler in the meatballs and meatloaves.
While I have not made it, fresh Indian cheese sounds pretty easy (they curdle it with vinegar, and after you separated curds from whey you simply put the cheese-cloth under the weight). I saw making of Mexicain quesa fresca once, and they used rennet.
If it is raw milk it will make prostokvasha all on its own, without kefir grains. Just leave it in a warm quiet place. Grandma used the old fridge top.
Finally, you can freeze raw milk. It won't be as good on the way out, but still okay.