Boil the milk in a pot.
When it reaches the boiling point it starts to rise.
Spray it quickly with the vinegar.
Turn off the heat right away and in 3 minutes remove from heat. Let the milk curdle thoroughly for about 5 minutes so that it separates into solid and liquid.
Place it in a pot that you have lined with the cheesecloth.
Tie the four ends of the cheesecloth together.
Allow it to drain its liquids for 1 - 1 1/2 hours giving it a round flat shape (see photograph).
Remove the cheesecloth and coat the mizithra with coarse salt.Set it aside to dry covered with a mosquito net at room temperature for 1-2 days turning it upside down every now and then.It is ready to grate on pasta, etc.Store in the fridge until you use it again.
