Place the milk and water in a pot over medium heat. Whisk constantly and bring to a roaring boil. Add the vinegar and take the milk off the heat. You will notice that the milk will curdle and create a soft grainy mass.

Stir in the white vinegar, you will immediately notice the curds separating from the whey because the acid in the vinegar causes the proteins to coagulate the milk and get them together in visible solids floating to the surface, the action forms immediately. Set aside for 10 minutes for a complete separation.

Transfer to a fine mesh sieve to rid of the excess water. Transfer it to a bowl and set aside to cool down completely.

Serve it with honey and top with pine nuts and blanched almonds.