Pour 1 gallon whole milk into a large pot and heat over medium heat, stirring occasionally to prevent scorching.

Using a thermometer, heat the milk to 190°F (88°C), which should take about 10 minutes.

Remove the pot from heat and add 1/4 cup white vinegar, stirring gently for 1 minute to form curds.

Let the mixture sit undisturbed for 10 minutes to allow the curds to set.

Line a bowl with cheesecloth or place a fine mesh strainer over a bowl and pour the curdled mixture into it to drain off whey.

Rinse the curds under cold running water for 1 minute to remove excess vinegar and mellow the flavor.

Season the curds with 1 teaspoon salt and mix gently, tasting and adjusting seasoning as needed.

Transfer the cheese to a mold or shape by hand, cover and refrigerate for at least 1 hour to firm up.