Pour non-fat milk in a heavy pot and bring to a simmer at 87C.

Turn off heat and add vinegar, quick stir and let it curd.

Prepare a fine sift or a strainer lined with a cheese cloth.

Pour mixture into strainer and gently press with to remove the whey.

Rinse with cold drinking water and press to remove excess liquid until desirable dryness. I like mine just moist enough like a spread.

Press into a firm block to make harder cheese like feta.

Mix with salt and place in an air tight container and refrigerate over night.

Add a dash of milk to add creamy texture or enjoy as is.

Spread on toast or add honey, vanilla or cocoa powder for a sweet treat.