Instructions

1. Put 2 quarts of milk in a large pot and bring it to 180 degrees over low heat, stirring frequently.

2. Add 2 cups of buttermilk and stir, then add the vinegar and stir. Turn off the heat and stir slowly until the mixture starts to separate.

3. Let it sit for 10 minutes. Do not disturb the mixture during this time. While waiting, line a colander with at least two layers of cheesecloth.

4. Using a large spoon or ladle, put the curds (the solids) into the cheesecloth-lined colander.

5. Let the curds drain for at least an hour. Occasionally gather up the cheesecloth around the cheese to apply some pressure to the cheese to help it drain. You can also tie the cheese up in the cheesecloth to keep pressure on it.

6. Transfer the cheese to a storage container, add salt to taste, and store covered in the refrigerator for up to five days.