Make sure all your equipment is sterile.
Pour milk into a large pan.
Add salt and stir in.
Bring to a boil over a medium heat, stirring occasionally.
Take off the heat and stir in vinegar.
Leave to stand without stirring for 5min.
Meanwhile, sit the sieve over the large bowl and line with a damp muslin cloth.
The mixture should now be curdled, this is when the curds separate from whey.
Pour the mixture into sieve and leave to drain into bowl for 20-25min.
Squeeze muslin to remove last of whey.
Place cheese into an airtight contained to store.
The curds will be OK if stored in an airtight container in fridge for up to 5 days.