Homemade Cheese with Milk and Vinegar

1. Prepare the Milk: Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring occasionally to prevent scorching, until just before boiling (around 190°F or when tiny bubbles form along the edges).
2. Curdling the Milk: Remove the pot from the heat and stir in the vinegar. Watch as the milk curdles, separating into curds (solid) and whey (liquid). Let it sit for about 5-10 minutes to ensure full separation.
3. Strain the Curds: Line a colander with cheesecloth or a clean kitchen towel. Pour the mixture through it, catching the curds. Press gently to remove excess whey.
4. Season and Shape: Mix the curds with salt, melted butter, or herbs, if desired. Shape into a block or leave loose as crumbled cheese.
5. Set and Serve: Chill the cheese in the refrigerator for at least an hour before serving. Use it as a spread, in recipes, or enjoy it plain!

This cheese is perfect for quick snacks or as a topping for salads and pastas. Experiment with herbs and spices to make it your own!