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Pour the milk into a large stockpot or dutch oven and heat on medium-low to medium heat until it reaches 115°F/46°C.
Turn off the heat and add in the vinegar, stirring for about 30 seconds so it mixes evenly with the milk.
Cover the pot and let it sit undisturbed for 5 minutes.
Fish out the cheese curd from the whey and remove any curd hanging out in the whey.
Remove as much whey as possible by squeezing the cheese curd in your hands.
Heat the cheese curd to 160°F/71°C, either in the microwave or by immersing it in heated whey.
Stretch and fold the cheese curd, shaping it into a ball.
Immerse the cheese ball in cool water for 10 minutes, then add ice and chill for 5 more minutes.
Wrap the cheese ball with plastic wrap and store it in an airtight container in the fridge for 1 to 2 weeks, or enjoy it right away.