Pour 2 liters of milk into a large pot and heat it until it’s almost boiling.
Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
Turn off the heat and let the mixture sit for about 5 minutes. It should curdle during this time.
Place a cheesecloth or clean kitchen towel over the top of a plastic bottle and secure it with a rubber band.
Carefully pour the curdled milk into the bottle, allowing the whey to drain out. This can take a few minutes.
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