In a large bowl, mix the cheese with the sugar and eggs.
Soak the raisins in warm water for 10 minutes. Drain and coat the raisins with flour. Add the raisins, flour, almonds, orange zest, lemon juice and vanilla to the mixture. Add the melted butter. Whisk well.
Spread the mixture evenly into a greased springform pan.
Bake the sernik in an oven preheated at 300F/150C for one hour (depending on the oven, add 10 to 15 minutes of baking if sernik is not fully cooked).
Wait 10 minutes before unmolding. Enjoy the sernik at room temperature or after chilling in the refrigerator for an hour so it is a little firmer and easier to cut.
Pour the milk into a large pot. Add salt and simmer over medium heat. Once the milk starts to simmer and small bubbles appear on the sides, turn off the heat.
Add the lemon juice. Stir slightly. Cover the pot and wait thirty minutes for the milk to curdle.
Strain the milk through a clean white cloth or cheesecloth.
The solids remaining in the cloth is the cheese. Press the cloth firmly to obtain a dense cheese. The liquid is called whey and can also be saved and used as a drink.
The cheese used for the sernik needs not be flavored. However, if the cheese is used for other purposes, feel free to add herbs, spices, oil or nuts.