Step 1

Warm the milk. Add the milk and salt (if using) to a large heavy-bottomed pot. Heat over medium-low for about 30 to 40 minutes, stirring occasionally to avoid scorching and never allowing the milk to boil.

Step 2

Make the curds. As the milk heats up, you should see steam and tiny bubbles forming at the edges of the pot. When this happens, begin to slowly pour in the vinegar. Gently stir briefly with a wooden spoon, then wait about one minute before stirring again. The milk should curdle and turn a yellowish color.

Step 3

Cool. Remove from the heat and cool at room temperature, about 30 minutes to 1 hour.

Step 4

Form the cheese. Line a sieve with a cheesecloth and place it over a large bowl. Pour the cheese mixture into the cheesecloth, then gather the cheesecloth around the curds and squeeze to drain excess water (the water/whey should run clear at some point). For a crumbly cheese, squeeze all the water (whey) out. For a creamier cheese, leave a little bit of the whey moisture in. You can discard the whey or keep it for another use (see notes).

Step 5

Use or store. Transfer the cheese to a glass container with a tight lid. Use immediately or refrigerate, tightly covered, for up to 1 week.