Pour the milk into a large, nonreactive pot (such as stainless steel) and slowly heat the milk to 180-190° F.

(No need to stir.

) When the milk has reached the proper temperature, remove from the heat and add the vinegar.

Stir to mix and then let the mixture set for about 30 minutes or until the curds and whey completely separate.

Pour the curds and whey into a colander that has been lined with a double thickness of cheesecloth.

Allow the whey to drain completely, about 15 minutes.

Wrap the cheesecloth around the curds and rinse with cool tap water for several minutes, gently kneading the curds as you rinse.

Drain again and then place the curds in a bowl.

Add some cream or half and half and salt to taste.

Note: You can use the whey to replace milk or water (there will be a lot!

) in many recipes, such as biscuits, bread, cornbread, cooked oatmeal, and even smoothies.

But remember that the whey from this recipe is acidic from use of the vinegar, so it will add a tangy taste to your food.