Place a heavy pot (large enough to hold all the milk), over medium-high heat. Add the milk and bring to a low boil (goal is between 175-180 degrees), keep an eye on it and stir occasionally so the mixture doesn’t scald.

While waiting for the pot to boil (be sure to keep an eye on it, when it starts, it can erupt all over the place, which is a mess to clean-up!). Wet a piece of cheesecloth across a fine-mesh strainer over a bowl to catch the whey. Set aside.

Once it has come to the low-boil, turn off the heat and add the white vinegar and salt, stir and let it rest for about 15 minutes. The vinegar will start the curdling process, you may need to add a  little more vinegar (1 tab or so) if you aren’t getting the desired curd.

Pour the mixture through the strainer and let it sit for 30-40 minutes (less if you want a looser curd, longer for a firm mixture) When the mixture has drained to your liking, remove from the cheesecloth into a storage container. Cool completely and fridge-it for up to 5-days, or use immediately in your favorite recipes.