Step 1

Pour your gallon of milk into a large pot over medium heat, stirring often just until it begins to boil or reaches 185 degrees Fahrenheit. Be sure to whisk the bottom of the pot so the milk doesn't scald.

Step 2

Stir in the white vinegar and salt. Whisk, then remove from the heat and let sit for 15 minutes.

Step 3

Strain the curds from the whey into a cheesecloth or clean muslin towel over a bowl and large colander. Keep your whey for other recipes! Once cooled enough to touch, strain any excess liquid whey from the curds with your hands by twisting the cheesecloth until the curds are in the form of a ball.

Step 4

Tightly tie the cheesecloth so the curds can form into a ball while chilling. Place the tied bag of curds into the strainer over the bowl to continue collecting the whey. Place into the fridge for a minimum of 4 hours or even overnight to continue to strain and firm up.

Step 5

Unwrap the chilled curds from the cheesecloth. Slice or crumble the cheese and enjoy!