Heat the milk

• Pour the milk into a stockpot.
• Heat gently to 120 °F (about 49 °C), checking with a thermometer.

Add the vinegar and let it rest

• Pour in the white vinegar.
• Stir for 30 seconds, then cover with a lid.
• Let it rest so the curds separate from the whey.

Separate the curds

• Pour the curds into a colander to separate them from the whey.
• Squeeze out as much whey as possible.
• Season the curds with salt.

Reheat the whey

• Bring the whey back up to about 165 °F (about 74 °C).

Stretch the cheese

• Return the cheese to the hot whey until it is hot enough to stretch.
• Stretch and fold the cheese until it is very smooth, being careful not to burn yourself.

Shape and chill

• Form the stretched cheese into a ball.
• Place it in a bowl of ice water and let it rest.
• Eat right away or refrigerate for later.