In a large saucepan, heat 1.5 litres (6 cups) of milk on medium heat. The milk should get hot but should not start to boil. Stir in the vinegar to curdle the milk. The curd will start to float in transparent, watery whey.
Skim the curd out of the saucepan and set it aside in a bowl. Throw the whey out.
Slowly heat the remaining