Heat milk in a wide pan.

Bring to a boil, stirring constantly so it doesn’t scorch at the bottom.

Once it comes to a rolling boil add lemon juice while constantly stirring.

Continue to stir till curds form and the whey separates.

If the liquid is still milky, add vinegar till the liquid is greenish and translucent.

Once all the curds separate, strain the liquid through a strainer or muslin cloth.

Put a heavy pot on the cheese so it can set, or hang it to drip dry.

Leave it for a few hours and you will see a firm block of cheese.

Cut it into cubes and use fresh or freeze for the future.