Heat the milk to 90°F (32°C) and maintain this temperature for 45 minutes.

Add vinegar or lemon juice to the milk and stir gently. Wait for about 5 minutes.

Transfer the curds into a colander lined with cheesecloth and let the whey drain for 30 minutes.

After draining, add kosher salt to the curds and mix well.

Press the curds starting with 3-5 lbs of weight for 30 minutes, increase to 8-12 lbs for 60 minutes, and finally, add 25 lbs for 4-6 hours.

Let the cheese rest in the fridge for a day before using. Enjoy within a week for the best taste.