Heat slowly the milk in a heavy-bottomed pan to 180-190°F stirring regularly so the milk doesn’t burn on the bottom of the pot. This is an important step — both the stirring part and the temperature part!

Remove from the heat, pour in vinegar and stir a few times. Let it rest for 30 minutes.

You can line a colander with cheesecloth but if your colander has small enough holes you don’t even need the cheesecloth. Place the colander over another bowl to catch the whey that drips out.

Spoon the solids from the pot into the lined colander, let drain for 30 minutes.

Optional: Sprinkle with salt if using in a savory dish. Then you are ready to add it to your recipes!