In a pot on heat add the milk & water stir with a whisk until there are no lumps, bring the milk to simmer while stirring often.

Then bring down to a medium controlled heat then add the vinegar a table spoon at a time while stirring with a wooden or rubber spoon, the milk will start to curdle, the curd will separate from the whey put the heat off & let it separate for a few minutes.

Put a sieve over a bowl & put a muslin cloth in the sieve then pour out the curd inside. Pour the strained water (whey) in a bowl. You can squeeze the water gently. Do not throw away the whey you can use it in marinades & brines for your meat, the acid in it will tenderize your meat also in soups or mixing chappati & dough.

Break the curd & add into a food processor or blender jar, add in the salt & process it until you get a creamy, smooth consistency if its too thick add a spoon of whey to loosen it then store in a tight container in the fridge for upto 7 days.