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In a large pot, heat the milk on your stove over medium. Stir frequently until the milk reaches 190℉.
Turn off the heat and remove the pot from the burner.
Add the white vinegar and stir gently to combine.
Allow the mixture to sit for about 15 minutes while the curds form.
Line a strainer over a bowl with a cheesecloth. Pour or ladle the pot's contents into the lined strainer for the cloth to catch the curds.
If using, add the herbs and salt to the cheese curds and gently mix with a fork.
Gather the cheesecloth around the cheese and twist it to form a ball. Gently squeeze to release more whey, but you don't want it completely dry.
Open up the cheesecloth to test the cheese for texture and flavor. You can add back in whey if it has become too crumbly or add additional seasonings for your desired flavor.
Form the cheese back into a ball by gathering up the cheesecloth with a gentle twist.
Place the wrapped cheese knob side down on a small plate. Use another small plate to press down on the cheese until it forms a disk 1-2" thick.
Place your plate of wrapped cheese in the fridge to set for at least an hour. Remove the cheesecloth and enjoy!