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In a pot, heat a gallon of whole milk until it is very hot but not boiling, with steam rising.
Gradually mix in half a cup of white distilled vinegar and one third of a cup of lemon juice, allowing the curds to separate from the whey.
Prepare a large bowl and line a strainer with cheesecloth to strain the curds from the whey.
Squeeze the curds to eliminate all moisture and let them drain for about 15 minutes.
Once drained, season the curds with salt to taste and incorporate about a tablespoon of butter.
On medium heat, add the whole cheese curd back into the pot and reheat the whey until it is boiling hot.
Pour the hot whey over the cheese curds to assist in melting them.
Knead the melting cheese curds together as if you were making bread until they are fully melted and combined.
Quickly shape the melted quesillo and lay it out on a pan, ensuring the pieces do not touch each other.
Salt your hands and roll the quesillo into a log shape, then refrigerate it to cool.