In a large pot, heat the milk over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching.

Once the milk reaches the desired temperature, remove it from heat and slowly stir in the vinegar. Allow it to sit for about 10 minutes to curdle.

Line a strainer with cheesecloth and place it over a mixing bowl. Pour the curdled milk into the strainer to separate the curds from the whey.

Gather the cheesecloth around the curds and rinse under cold water to remove excess acidity. Squeeze out the excess whey.

Transfer the curds to a bowl, add salt, and mix gently to combine. Form into a ball or crumble as desired.

Refrigerate for at least an hour before serving to allow the flavors to meld.