In a saucepan, bring the milk to a boil.
Once boiling, turn the stove in low heat, add vinegar while stirring with a spatula. The curds will begin to separate and curdles. Remove from the heat.
Strain the curds using a cheesecloth.
Squeeze out excess liquid, then transfer the curds to a food processor. Add salt and blend until smooth and creamy.
Refrigerate for at least 30 minutes before serving. Enjoy!
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Eek, I might have a few of these!
