Cheese With 3 Simple Ingredients

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1 gallon milk, whole pasteurized

½ cup white vinegar, red or white wine vinegar, or apple cider vinegar

2 teaspoons non-iodized salt (e.g. Himalayan sea salt)

Optional: fresh herbs such as dill, chives, basil, nettles, garlic leaves, parsley, finely chopped

Heat milk in a pot until just under a boil at around 190 degrees Fahrenheit (88 degrees Celsius)
Add vinegar slowly while stirring to form curds
Allow milk to rest undisturbed for 15 minutes
Drain curds in a colander lined with cheesecloth
Add optional herbs and salt, mix well
Squeeze and twist cheesecloth to remove excess moisture from curds
Shape the cheese into a mound, press to form a disc, then refrigerate