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1 In A Large Pot, Bring The Milk, Yogurt, Heavy Cream (If Using), Vinegar, And Salt To A Boil. Very Gently Boil For One To Two Minutes, Until The Milk Is Curdled. 2 Meanwhile, Line A Strainer With A Few Layers Of Cheesecloth And Set It Over A Deep Bowl. 3 Pour The Milk Mixture Into The Strainer And Let Drain For 15 Minutes. Gather The Cheesecloth Around The Curds And Squeeze Gently To Extract Any Excess Liquid.
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