To a pot, add 5 cups whole milk and heat that up until it’s the temperature of a warm bath (a slight simmer, don’t let it boil!).

At this point, add in 3 tbsp of vinegar (you can also use lemon juice), and mix until you see the milk start to curdle.

Turn off the heat and let this sit for 5 minutes.

Add a cheese cloth over a mesh strainer and pour the curdled milk through it. Use the cheese cloth to strain almost all of the whey from the cheese.

Add the cheese from the cheesecloth into a blender or food processor, season with about a tsp of salt and blend until nice and creamy.