I am a big believer in the simple things in life being the best things in life. And food is no exception to the rule. This 'Do-It-Yourself' farmer cheese is extremely simple to make and is an awesome addition to both sweet and savory dishes. Season it with salt and spices or make it sweet with the addition of sugar, cinnamon, etc, and use it in pasta dishes, cheese sauces, cheese danish, pastries, and blintzes. Just think of all the possibilities. And truth be told, this fresh cheese rocks when eaten on its own, seasoned with just a hint of salt and pepper.
Hook a candy thermometer onto the side of a large soup pot. Combine the milk and vinegar in the pot and heat over a low-medium flame. Gradually bring the temperature to 180°F(this should take about 30-45 minutes). You should notice a thin layer of "skin/film" at the top of the milk, as well as small bubbles forming around the side of the pot. When the milk reaches 180°F, remove the pot from the fire and let it rest in a warm spot for 5 1/2 hours. (A good idea is to keep it in an oven that has been preheated and then shut off.)
Rinse the cheesecloth in cold water and then place securely over a large bowl. (I recommend securing the cheesecloth onto the bowl with a large rubber band.) Gently spoon the fresh cheese curds onto the cheesecloth and press out any excess liquid. The liquid that is left is whey, and is great to use in baking dairy pastries. Season the cheese, as desired. For a looser consistency cheese, leave the curds exposed in the cheesecloth and place in the fridge for at least 6 hours. For a firmer consistency (like as seen in the above picture), wrap the curds in the cheesecloth and form into a ball. Squeeze out any excess liquid and place onto a plate or bowl. Refrigerate for at least 6 hours. Enjoy, y'all.