Step 1

Heat the milk in a saucepan until it reaches 190ºF (stir occasionally to prevent scorching)

Step 2

Pour in vinegar and lightly stir, until the temperature rises back up to 190°F (87°C). If you do not see any white curd chunks forming add in more vinegar, 1/2 TSP at a time until you do

Step 3

Turn off heat & leave for 10 minutes untouched

Step 4

Place some cheesecloth over a bowl and gently ladle in the chunky curds from a saucepan

Step 5

Slowly stir salt into chunks resting on cheesecloth