Pour room temperature milk, butter milk and vinegar into a large pot. Place the pot onto a cooktop stove. Heat combined milk and vinegar on low (3.5 if your stovetop is digital) temperature for 30 minutes or just before boiling. Remove from the stove and let it stand on the counter top overnight.
Repeat day one instructions. Set aside and let it stand until evening.
In the evening pour the milk into the cheesecloth.
Tie the end of the cheesecloth. Place the pot upside down into the sink. Place cheese onto the pot. Place the cheese under the press by placing cutting board onto the cheese and place heavy object onto the cutting board and let it sit overnight.
I collect whey by pouring into an empty gallon and store in the fridge for up to 2 weeks. I make many things out of whey: pancaked, muffins, vareniki and pelmeni dough...etc.
Remove the cheese from under the press.
Remove the cheese from cheesecloth, place it onto a plate and cover it with plastic food wrap. You can eat the cheese plain or make many delicious recipes too. Next post will be out of this delicious cheese. Enjoy!