Step 1

Pour milk into a heavy bottom stock pot. Heat slowly to 175 degrees F, stir continually so that the milk doesn't scorch the bottom of the pot.

Step 2

Remove from the heat. Add the vinegar and stir thoroughly for 10-15 seconds. Cover the post and push aside to rest for 30 minutes.

Step 3

Line a colander with a towel or a tightly woven cheesecloth. Place the colander over a large pot or bowl to catch the whey.

Step 4

Pour the solids from the pot into the colander. Allow it to drain for at least 30 minutes (or longer if desired).

Step 5

Tie up the ends of the cheesecloth very tight and form a tight ball - dip the ball into a clean bowl of cold water. This will help chill the curds quickly and evenly. Squeeze out the excess liquid.

Step 6

Turn out the cheese into a large bowl. Use your hands to break into small curds. Stir in the salt, more or less to taste.

Step 7

Optional: add heavy cream for an additional level of creaminess. Check the taste - add more salt as needed.

Step 8

Refrigerate in a covered container until ready to serve.