Pour milk into a saucepan and heat over medium heat until hot but not boiling, with small bubbles forming around the edges.

Remove from heat and slowly stir in the vinegar. Watch as curds form and separate from the whey.

Line a colander with cheesecloth or a clean towel and pour in the mixture.

Let drain for 10–15 minutes, depending on desired firmness.

Season with salt if desired and use immediately or refrigerate.