Pour the gallon of whole milk into a large stainless steel pot and place over medium-low heat.

Slowly heat the milk, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). This process should take about 15-20 minutes - don't rush it!

Once at temperature, remove the pot from heat and slowly pour in the vinegar while gently stirring. You'll immediately see the milk begin to separate into curds and whey.

Let the mixture sit undisturbed for 10 minutes to allow full separation.

Line a colander with cheesecloth and place it over a large bowl (to catch the whey if you wish to save it).

Carefully pour the curds and whey into the lined colander and allow it to drain for 15-30 minutes. For ricotta-style cheese, drain for less time; for a firmer queso fresco, drain longer.

Transfer the drained curds to a bowl and gently mix in the salt, adjusting to taste.

For a smoother texture, use a spoon to break up any large curds; for a more textured cheese, leave them as is.

Your homemade cheese is now ready to use! Store in an airtight container in the refrigerator.