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Pour milk into a small pot.
Slowly bring to a boil until it reaches 180°F.
If you don't have a thermometer you will see the edges start to foam, it's time to remove the pot from the heat and add your vinegar.
Stir mixture slowly until curds form.
Set pot aside for 30 minutes to cool.
Transfer the mixture to a mesh strainer or colander lined with cheesecloth and let the whey drain off and then give it a squeeze.
Don't throw away the liquid, reserve whey for another use.
We use the whey for protein packed smoothies.
This part is optional, at this point you can season the cheese with salt and pour in some cream.