Boil the milk and when it is very hot, add the vinegar and stir well to curdle the milk, let it curdle well.

Once it is curdled, place the milk in a sieve or dish towel to drain the whey.

Put the sifted milk in the blender, a pinch of salt to season, the butter at room temperature, if you need to put a little milk to beat.

Whisk everything together until smooth. Transfer to a glass and refrigerate. Then just use it.