Pour milk into a medium to large stock pot

Add salt and stir

On med-low heat, to avoid scorching, bring up to 180 to 185°F

Once milk has reached temp add acid (may need more or less depending on acidity)

Once acid is added and the milk is hot enough you should see the milk start to separate into curd and whey.

Allow to cool down before pouring into cheese cloth or chinois to allow to drain off excess liquid (the longer you allow to drain the firmer your cheese will be)