In a large saucepan, bring 2 liters/quarts of milk to a boil over high heat. Then, turn off the heat and stir in the vinegar. Once curds form, ladle the content of the pan into a strainer placed over a large bowl, wash curds well with running water (to eliminate vinegar sour taste) and press down on the strained curds with a spoon to eliminate any excess liquid. Only curds should be left in the strainer.
In a blender, blend together curds, butter, salt, cheese, and 1¼ cup of warm milk for about 2 to 3 minutes on high speed or until mixture is very creamy and smooth. NOTE: For a softer consistency, add a bit more milk.
Carefully pour mixture into sterilized and dried glass jar(s) or container(s) with tight lid(s). Store in the refrigerator for at least 4 hours before using as a spread for toast.
NOTE: Both the taste and texture of this homemade Brazilian cream cheese are similar to the one sold under the brand Tirolez.