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Yes, cheesecloth would work better, I had started before I noticed I didn't have any left.
The recipe:
1 gallon water
6 cups powdered milk
1 1/2 sticks butter (6 ounces) salted, but unsalted will work too.
1 1/2 teaspoons citric acid, dissolved in 1/2 cup water
1 rennet tablet, crushed and dissolved in 1/4 cup water just before use
1 1/2 teaspoons salt

In a large, heavy bottomed stainless steel pot dissolve milk powder in 1 gallon of water. Melt butter, heating to no more than 120 degrees F (48.8 C). Heat 11/22 cups the reconstituted milk to 110120 degrees F (43.348.8 C). Combine warm milk and melted butter in a blender and blend at high speed for 23 minutes. Add milk/butter mixture to milk in pot and add citric acid dissolved in 1/2 cup water. Heat on medium heat, stirring constantly, to 90 (32.2 C) degrees F. Remove from heat and add rennet dissolved in 1/4 cup water. Stir 30 seconds, cover and let stand undisturbed for 30 minutes. Cut curd into 1 inch sections and return to heat. heat to 115 (46.1 C)degrees F swirling curds frequently. Let stand 5 minutes. Strain whey from curds and when a ball forms, knead gently to remove as much whey as possible. Heat cheese for 1 minute in microwave, knead and pull to remove remaining whey, reheating as needed for 1530 seconds. When whey has been removed, add salt and knead in. Reheat cheese and knead and pull until smooth and glossy. Chill.