In a large pot, mix the milk with the herbs and salt. Bring to a boil, stirring often to keep it from burning. Add in the vinegar and turn off the heat. Stir the milk until it starts to curdle and chunks form on the top of the milk (that is your cheese). Strain the cheese into a cheesecloth, reserving the watery part (whey) if you would like to use it in other recipes.

Tie the top of the cheesecloth and hang it for at least an hour so that any extra whey drips out. You can squeeze the cloth gently to help this process along. Drizzle on some olive oil and chill the cheese in the fridge before eating it. Try it on crackers! Enjoy!