1. Prepare the Crust:

1. Heat the milk in a large pot over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.
2. Remove the pot from heat and gently stir in the vinegar or lemon juice. Let it sit for 10 minutes until the milk curdles.
3. Line a colander with cheesecloth and pour the curdled milk into it to separate the curds from the whey.
4. Sprinkle salt over the curds and mix gently. Add optional herbs or spices if desired.
5. Gather the cheesecloth around the curds and squeeze out excess whey. Hang the cheesecloth for 1-2 hours to drain further.
6. Transfer the cheese to a container and refrigerate for at least 1 hour before serving.