2 cups whole milk
1/4 teaspoon table salt
2 tablespoons vinegar or lemon juice (I used apple cider vinegar)

1. Line colander with 2 layers of paper towels and set over large bowl.
2. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. (I used a small glass casserole dish.)
3. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer).
4. Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated. (You will likely get small curd with the Korean milk, so it will look soupy, but just look for the separation)
5. Using wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Check out this link for further comments and details on the process, but it really was one of the easiest things I have ever made! :)

The recipe above makes about 1/2 C of cheese, so depending on how much end product you need, feel free to double, triple or even quadruple the ingredients! Happy cheese making and devouring!