Pour the milk into the large pot and slowly heat it on medium. Once the milk is hot enough, remove the pot from the heat. Add the vinegar or lemon juice and gently stir the mixture for a few seconds. You'll see the milk begin to curdle as the curds separate from the whey.
Allow the mixture to sit undisturbed for 10 minutes. Line the colander with cheesecloth and place it over the large bowl. Gently pour the curdled milk into the colander to separate the curds from the whey. Once most of the whey has drained, gather the corners of the cheesecloth and gently squeeze out the excess whey.
Unwrap the cheese from the cheesecloth. At this point, you can add salt to taste or any other herbs and spices you like. Your fresh cheese is ready to enjoy immediately!