2 c. whole milk (fresh or soured)
1 tbsp. vinegar

Stir and cook milk over medium heat until bubbles begin to form on top. Remove from heat and stir in vinegar. Stir gently and watch for curds, which form quickly. Liquid is whey. Stir occasionally as mixture cools. Gather curds in strainer, gently pressing curds so that whey is removed. Add salt to taste.