Easiest Homemade Cheese

2 cups of whole milk, organic, pasteurized. (can not be ultra pasteurized)

1 tsp Kosher salt

2 TBLS white vinegar

Put the milk and salt in a saucepan, bring the milk to a scald, not a boil.

When the milk is scalding, add the vinegar. Stir

When it curdles, take off the heat.

Strain with a cheese cloth (I didn't have a cheese cloth, I used a paper towel and strainer under it. be careful, it will rip when you go to squeeze out liquid)

Squeeze out all the liquid.

Crumble and enjoy!