In a large pot, heat the milk until it comes to a boil.

Reduce the heat to medium-low and add the vinegar, stirring gently until the milk curdles.

Remove the pot from the heat and let it sit for a few minutes until the curds and whey separate.

Strain the curds through a cheesecloth or a fine-mesh sieve and press out as much liquid as possible.

Transfer the curds to a mixing bowl and add the salt, egg, and flour.

Mix well until the ingredients are fully incorporated.

Preheat a skillet over medium heat.

Shape the cheese mixture into small patties, a thin sheet on the bottom or balls and place them on the skillet.

Cook for about 3-4 minutes on each side until golden brown.

Serve warm and enjoy!