Preparation:
In a saucepan, bring the milk to a boil over medium heat.
Add the white vinegar and salt, stirring gently for about 2 to 3 minutes until the milk begins to curdle and small lumps form. Remove from the heat and let it rest for about 5 minutes.
Place a strainer lined with cheesecloth or a clean kitchen towel over a large bowl and carefully pour the curdled mixture into the strainer.
Gently press to remove excess liquid and then discard it. Transfer the curdled cheese to a bowl and add pepper to taste. Mix well to obtain a creamy consistency.
If desired, you can add chopped chives for garnish. Serve hot and enjoy your delicious homemade cheese soup!
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