Bring the milk and salt to a simmer over low heat, stirring almost constantly to prevent the milk from scorching.
As soon as the milk starts to simmer, pour the lemon juice and apple cider vinegar right in and stir for a few seconds. The milk should start to curdle immediately; if it doesn't, add a little bit more vinegar, one teaspoon at a time, until the milk separates into whey and curds.
Kill the heat and let the milk rest for at least 10 minutes, undisturbed.
Line a colander with cheesecloth and place it over a large bowl to collect the whey (if you wish to save it). Pour the curdled milk into the lined colander then tie up the cheesecloth and hang it do drip for one or two hours.
Once the cheese is done dripping, open the cheesecloth and roughly break up the cheese with your finger. Transfer to a plate, drizzle with a generous amount of extra-virgin olive oil and sprinkle with fresh herbs, salt and pepper.
Keep refrigerated in an airtight container for up to a week.
If you chose to save the whey, transfer it to several mason type glass jar and keep refrigerated for up to a week of freeze for up to 3 months.*
*You can use this whey pretty much like you would buttermilk: use it instead of milk in baked goods or pancakes, make delicious meat tenderizing marinades, add some to give a bit of a zing to your soups and stews or even your favorite smoothies…