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Heat the milk on medium heat until it reaches a very gentle boil.
Once the first boiling bubble forms, reduce the heat to the lowest setting to maintain the temperature.
Add the vinegar 3 spoons at a time while gently stirring it into the milk.
Once the curds separate and the whey turns watery yellow, it's ready.
Strain the cheese curds without a cheesecloth and leave it for 5 minutes.
Add the butter, salt, and optionally 2 tbsps of vegetable oil for a glossy finish.
Blend the cheese for up to 5 minutes. If it's not blending properly, add a few splashes of the whey to the mixture while blending.
If you have good quality mature cheddar cheese, you can grate it into the mixture while blending to add extra cheesy flavor.
Pour the mixture into a jar, let it cool, and then place it in the fridge overnight.
The liquid cheese can last up to 10 days in the fridge without any preservatives.