Pour whole milk into a pot until it starts to bubble. Remove from heat, add lemon or vinegar, let stand 5 – 10 minutes until curds form.

Line a bowl with cheese cloth and pour contents into bowl. Gather the corners of the cheese cloth and remove from bowl. The whey should be yellow. I hang the cheese for a few minutes above my sink with a rolling pin and then press out any liquid. Season with salt (or anything) to taste and store in fridge up to a week. Melts easily.