Pour 300ml of milk into a pot and heat on low. Add a pinch of salt.

When the edges of the pot start bubbling, add 1 tbsp of vinegar or lemon juice.

Once curdling occurs, stir lightly once or twice, then turn off the heat.

Pour the mixture into a cheesecloth or a sieve lined with parchment paper.

Gather the edges of the cloth or paper and squeeze firmly to remove excess liquid.

Refrigerate the cheese briefly to cool.