Step 1

Heat milk to 120 degrees F in a large pot over medium heat, stirring.

Step 2

Once the temperature reaches 120 degrees F, turn off the heat. Pour in the vinegar and stir for 30 seconds.

Step 3

Cover the pot and let it sit for 15 minutes.

Step 4

While the milk mixture is sitting, set up the strainer: Set a strainer over a large bowl. Place several sheets of cheesecloth over the strainer and make sure that there is overhang.

Step 5

Pour the curd into the strainer, allowing all of the whey to drain out.

Step 6

Gather the ends of the cheesecloth together and squeeze as much moisture out of the curd as possible. Continue to squeeze until no excess whey comes out.

Step 7

Place the curd into a microwave safe bowl. Sprinkle the salt over top. Microwave for 30 seconds.

Step 8

When the curd is cool enough to handle, begin to gently stretch it out, then fold the ends over each other. Repeat this process several times. As the cheese cools, it will be harder to stretch.

Step 9

Repeat step 8 again. If you need to do it a 3rd time, that's okay. Remember, it will be harder to stretch the cheese as it cools.

Step 10

Now, work the cheese until you have a smooth ball. It won't be perfect! Place the cheese into a large bowl of ice water. Allow it to rest in the ice bath for 15 minutes.

Step 11

Remove cheese from ice bath and enjoy.