Use fresh and powdered skim milk, lemon juice and rennet powder.
Heat up skim milk, and mix in the skim milk powder. As mixture begins to simmer or boil, begin to add a little of the vinegar or lemon juice. Stir.
Keep the flame on, and keep adding and stirring until the milk solids *completely* separate from the whey (yellow watery part). The amount of heat and acidity have to be in balance for this to work. Drain in cheesecloth. Use as you would cooked burger meat -- for instance, flavor it and stuff green peppers with it. Oh, you might want to flavor it while still in the milk state -- with salt, pepper and herbs.