Pour the whole milk into a large saucepan over medium heat. Stir gently and heat until it reaches just below boiling point, around 190°F, to avoid scorching.

Once the milk is hot, remove it from heat and stir in the vinegar or lemon juice. This will help the milk curdle and separate into curds and whey.

Cover the saucepan and let it sit for about 10 minutes. This resting time allows the curds to form fully.

Place a fine mesh strainer or cheesecloth over a mixing bowl. Carefully pour the curdled milk into the strainer to separate the curds from the whey.

Rinse the curds under cold running water. This removes any remaining whey and cools the curds for easier handling.

Transfer the curds to a bowl and add salt. Mix gently to combine, adjusting the salt to your preferred taste.

For a firmer cheese, gather the curds in cheesecloth and press out excess moisture. Shape it into a disc or pack it into a container for storage.

Refrigerate the cheese for at least an hour before serving. This helps it firm up and enhances the flavor.