Prepare a sanitizing solution. In one of the stock pots, combine 1 gallon of water with 1 tablespoon unscented bleach. You will use this to sanitize all pots, utensils, and anything else that comes in contact with the milk or cheese to avoid bacterial cross contamination.

Prepare the other stock pot. Ladle 3 or 4 ladles of the sanitizing solution into the other stock pot and swish it around to coat all surfaces. Pour the solution back into the sanitizing pot.

Create the cultures. Pour the milk into the pot, add the yogurt and stir with a sanitized whisk. Cover the pot and let sit at room temperature for 4 hours.
Warm the mixture. Remove the lid and place over medium heat. Heat the milk, stirring occasionally with a sanitized spoon so it doesn’t scald on the bottom. Sanitize a thermometer and check the temperature. It needs to come to 185°F. This will take between 10-15 minutes.

Add the vinegar. Remove the pot from the heat and slowly drizzle in the vinegar, stirring constantly, adding only enough to coagulate the curds. You will see them start to form, leaving a yellowish whey behind. You may not need to add all the vinegar. Cover the pot and let it sit for 10 minutes.

Prepare the colander. While the curds are forming, rinse a colander with the sanitizing solution and dip several layers of cheesecloth into the solution, squeezing out the excess. Line the colander with the cloth and set the colander in the sink.
Drain the cheese. Pour the curds into the colander, letting the whey drip through. Drain for 10 minutes.

Prepare the molds. Dip whatever you are using to mold the cheese (see equipment list in post for options) into the sanitizing solution and set on a plate wrapped with plastic wrap.

Season the cheese. Wash your hands and dip them into the sanitizing solution. Transfer the cheese to a sanitized large bowl, sprinkle with salt and mix well with your hands. You could also add other flavorings at this point like fresh herbs, chiles, or spices. Taste and add more salt if needed.

Press cheese. Press the curds into the mold and pack tightly. Cover with plastic wrap and top with a heavy plate or a plate and a weight of some sort like a food can to weigh down the cheese and compact it tightly. Refrigerate at least several hours, best overnight.

Enjoy! Remove cheese from the mold, slice and enjoy! You can eat as is, cook on the griddle, then slice into tacos, of cube and saute with your favorite salsa and serve over rice. Use within 1 week.