Put milk in stainless pot, sprinkle on the salt and stir it well.

Heat to 190 degrees F.

Remove pot from heat and quickly stir in the vinegar, making sure it's well blended; let set for 20 to 30 minutes (checking to make sure it is good and curdled).

Line colander with cheesecloth, pour milk through (whey should be yellow and a little cloudy).

Bring up the corners of cheesecloth and squeeze as much whey out as possible; I let it sit hanging from the edge of the pot at this point for maybe 15 to 20 minutes to make sure all the whey has dripped out.

Open the cheesecloth and you will have a lovely ball of cheese. Put it in a covered crock in the fridge until chilled.

You can use it as a spread, or in salad like feta, or crumbled like queso fresca in enchiladas or tacos, or instead of ricotta in lasagna or manicotti. We have even made a rustic cheese/pear pie with this cheese when we couldn't find mascarpone locally, letting the mixed filling sit in the fridge overnight to soften it up a bit and make it a bit smoother. You can also use it as the base for filling for cheese danish pastry.

We like to stir herbs, nuts, roasted peppers, sun-dried tomatoes, etc into it when it’s still liquid (it’s easier to stir that way) and this makes a great spread for crackers as an appetizer. Hope you enjoy this nice little cheese!