1: In a pot, heat the milk until it reaches 120F.
2: Turn off the heat, stir in the vinegar, and cover with a lid.
3: Allow to rest for 20 minutes.
4: Scoop out the curds and form them into a rough shaped ball.
5: To adhere better, place in whey one more time while still hot.
6: Remove and press with a paper towel to remove excess moisture.
7: Add seasoning or salt if preferred.
8: Shape into a ball and wrap in plastic wrap.
9: Allow to cool in the fridge and enjoy.
