Heat the milk to 185℉, remove from heat
Add the vinegar, bottled lemon juice, or citric acid combination.
Stir well. Cover and let set undisturbed for 30 minutes.
Strain out curds and let them rest in a fine mesh strainer or cheese cloth for 15-45 minutes.
At this point you can use it as ricotta or cottage cheese in any recipe or eat fresh. Or put it in a blender with a little heavy cream and use it as cream cheese.
For spreadable cheese: mix in salt and seasonings of choice.
Put it all in a blender and blend until smooth consistency. Refrigerate and serve with crackers or bagels.
