2 litres of whole milk
2 T (30 ml) white vinegar
Bring the milk to just scalding temperature and turn off the heat. Stir in the vinegar. Put the lid on and let it sit for an hour. Carefully strain the clotted milk through a cheesecloth lined strainer. I like mine quite dry, so I let it sit in the strainer overnight in the refrigerator.
The whey can be used for other cooking, such as soups and sauces.