Pour the gallon of milk into a large pot and slowly heat it over medium heat. Stir occasionally to prevent the milk from scorching, aiming for around 190°F.

Once the desired temperature is reached, add the vinegar while gently stirring the milk. Curds should form almost immediately.

Remove the pot from heat and let it sit for about 10 minutes.

Line a colander with cheesecloth and pour the curds and whey into it. Rinse the curds under cold water to eliminate the vinegar taste.

Squeeze out any excess whey by twisting the cheesecloth.

Transfer the curds to a bowl, add salt to taste, and mix well. You can also add any optional herbs or spices at this point.

Transfer the cheese into a container and refrigerate for at least an hour to firm up before serving.