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In a large saucepan bring the milk almost to a boil. You want it to be a minimum of 85 degrees on an instant read thermometer. As soon as bubbles begin to rise to the top, remove the saucepan from the heat.
Immediately stir in the white vinegar and the salt (if using). You will see the milk begin to curdle immediately.
Allow the mixture to cool completely – about 1 hour at room temperature.
Line a strainer with a flour sack towel, set it in a large bowl, and separate the curds and the whey by pouring your curdled milk into the strainer.