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!