Heat up the milk in a large pot over medium heat, stirring often to prevent burning on the bottom, until small bubbles start forming on the milks surface (Do not bring milk to a full boil, temperature of the milk should be at about 190°F).
Take the milk off the heat and slowly stir in the vinegar, curds will begin forming. After youve stirred in the vinegar let the milk sit for 15 minutes.
Add the salt to the curdled milk and stir to combine. Place a colander over a pot and overlap a large cheesecloth over the colander. Pour the curds onto the cheesecloth and allow the curds to drain for 15 minutes.
Gather the sides of the cheesecloth up around the cheese, twist the cheesecloth and squeeze to release as much liquid as you can.
Keep the cheese in the cheesecloth and lay on a rimmed dish. Place a heavy object (such as a cast-iron pot) on top of the cheese, refrigerate for 6 hours.
Take the cheese out of the refrigerator. Unwrap the cheese from the cheesecloth and serve. Makes 8 ounces of cheese.
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