In a large pot over medium heat, slowly heat a gallon of whole milk to 185-190°F. Stir occasionally at first, then continuously as the milk warms to prevent it from sticking to the bottom and burning. It's important to stay attentive and not walk away, ensuring the milk doesn't boil.

Once the milk reaches 185-190°F, remove the pot from the heat. Add the vinegar in two portions, mixing well after each addition to ensure it is evenly distributed. Let the mixture sit undisturbed for 20 minutes.

Place a fine-mesh strainer inside a large bowl and cover it with a large piece of cheesecloth. Using a skimmer, break apart the firm yet smooth curds and scoop them into the cheesecloth, leaving the whey behind.

Close and secure the cheesecloth, letting it sit in the strainer for a few minutes to slightly cool down. Then, carefully squeeze out most of the whey by twisting or pressing down while it remains inside the strainer.

Transfer the curds into a large bowl and break them apart. Add salt to taste and knead by hand for about 2 minutes, until the mixture becomes smooth but maintains a crumbly texture.

Line a round glass container with the squeezed cheesecloth. Add the cheese in sections, pressing down each time to mold it smoothly until all the cheese is in the container. Use the bottom of a glass to press the top, ensuring a smooth surface.

Remove the cheese from the mold and cheesecloth. Wrap it in banana leaves (or parchment paper if preferred) and then wrap it in plastic wrap to keep out odors and prevent further drying.

Refrigerate for 8 hours before serving.