Pour the milk into a pot and gently warm it until it reaches 150-160°F.

Pour ¼ cup of distilled white vinegar or 2 tablespoons lemon juice and give it a stir.

Lower the heat and keep stirring until the milk starts coagulating and curds form. Do not let it boil. Boiling will make the cheese rubbery and grainy. The ideal temperature is between 175- 200 °F. Let it cook a little bit longer until the whey separates completely.

Let the curds cool down before you strain the liquid. Place a cheesecloth over a strainer and drain the curds for an hour.

Transfer to a glass container and refrigerate until ready to use.