In a large pot, heat the whole milk over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching.

Once the milk is heated, remove it from the heat and slowly stir in the white vinegar. Let it sit for about 10 minutes to allow the curds to form.

Line a colander with cheesecloth and place it over a mixing bowl. Carefully pour the curds and whey into the colander to strain.

Gather the cheesecloth around the curds and rinse under cold water to remove the vinegar taste. Squeeze out excess moisture.

Transfer the curds to a bowl, add salt, and mix well. Press the curds into a mold or shape into a ball.

Let the queso fresco sit at room temperature for about 1 hour before refrigerating. It can be used immediately or stored in the fridge.