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1
Heat the water in a very large pot over low heat.
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2
Stir in the dry milk powder as the water heats.
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3
Heat it gently until it is very hot but not boiling.
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4
Stir in about a cup of vinegar.
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5
Turn off the heat and allow the mixture to sit for about 10 minutes - don't skip this part because the mixture has to sit for the milk to have a chance to curdle.
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6
After 10 minutes there should be a big clump of white cheese curd in the middle of a pool of clear amber liquid.
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7
If the liquid is still milky, then you need to add more vinegar to finish curdling the milk.
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8
Add a couple of spoonfuls of vinegar at a time and stir gently so that more of the milk will curdle and clump up.
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9
Continue until all of the milk is curdled into curds, and the liquid (the whey) is clear.
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10
Line a strainer or collander with a lightly damp thin cotton cloth.
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11
Carefully pour the big pot of curds and whey into the strainer and let all of the whey strain off.
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12
Run a little cold water over the curds to cool them down, and to rinse out all of the whey.
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13
Squeeze the curds with your fingers to break them up, and rinse them thoroughly.
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14
Gather up the cloth around the curds and squeeze to remove as much of the moisture as you can - the curds should be quite dry.
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15
Transfer the cheese curds to a bowl or container and stir in the salt.
