Pour milk into a large pot and heat slowly to 120°F (49°C), stirring so it doesn’t scorch.

Remove from heat, pour in the vinegar, and stir for 30 seconds. A cheese curd will form and separate from the liquid whey.

Cover and let sit for 15 minutes.

Scoop the curds out and squeeze out all the liquid. Add salt if you want here.

Microwave in a bowl for 30 seconds, then stretch and fold it over itself a few times until it becomes smooth and firm.

Shape into a ball and place in an ice bath for 15 minutes to set.