Welcome! One of the easiest, non-specialized equipment/ingredients cheeses you can make is queso blanco, which only requires warming the milk and adding either vinegar or lemon juice. IMHO, it has a tofu-like consistency and can be used in much the same way. It does not, however, melt.
If you use raw milk, CaCl2 won't be necessary. You can go really elaborate with cheesemaking, or you can keep it simple. We have all kinds out here.