The Modern Nonna

0 Pour the milk in a big pot and heat as you stir every seconds until the milk reaches 180F. Use a thermometer.
1 Remove from the heat and add in the white vinegar. Gently stir for 30 seconds. You should see the milk solids start to separate from the whey.
2 Let it sit covered for at least 30 min. I left mine for 60 minutes so that it was room temp.
3 Strain over a fine mesh sieve lined in cheesecloth and let drain over a bowl for 30 min. The liquid that drains off is whey—tips below on how to use it. 
4 After 30 min you can rinse the curds with cold water (squeezing out the excess) or leave as is if you want it more creamy. I didn't rinse mine, but this part I'll leave up to you.
5 Stir in the salt. Transfer the mixture to a cheese mold. If you don't have a cheese mold, place the mixture back into the cheesecloth, and wrap up tightly (you can use your hands to guide the mixture into a round or square shape). Place the cheesecloth bundle on a plate and place another plate on top. Then place a heavy object, such as canned food or a cast-iron pan, on top of the top plate to weigh it down. 
6 Leave the cheese in the mold (or in the cheesecloth, under a weighted plate) in the refrigerator for at least 2 hours and up to overnight. The longer the cheese sits in the mold or under the weighted plate, the firmer it will become. 
7 Once the cheese has firmed up to your desired consistency, remove it from the mold or cheesecloth and enjoy in slices, cubes, or crumbles. Store any leftovers in an airtight container in the refrigerator for up to 5 days.