Pour milk into a large, heavy bottomed pot and heat at medium high until it reaches a boil. Stir constantly to keep milk from sticking to the bottom of the pan.

Once it begins to boil, reduce heat to low and slowly stir in vinegar. The milk should immediately separate into curds and whey. If not, add more vinegar one Tablespoon at a time until the separation occurs.

Pour mixture into a colander lined with a double layer of cheese cloth. Rinse with cool water and then sprinkle with salt.

Tie up the cheese cloth and press excess liquid out with your hands. Let the cheese sit for 1-2 hours (you can place a heavy object like a book on top of it if you want to remove even more whey), then it is ready to serve. Enjoy!