Heat milk to 180° F (82° C) stirring constantly. Be careful not to burn the milk.
While mixing with a whisk, slowly add the white vinegar. You will notice the milk begins to curdle.
Keep stirring for 10-15 minutes.
Line a colander with a fine cheesecloth.
Pour the curdled milk through the colander.
Allow the curds to cool for about 20 minutes.
Add the chipotle adobado peppers to the curls and mix well with your hand, at this point they should be cool enough to handle.
Tie the four corners of the cheese cloth together and hang it to drain for about 5 - 7 hours (until it stops dripping).
The cheese can be used to stuffed onions like the ones from this post. In this case I carved them, stuffed them with cheese, drizzled some olive oil on top and baked them for 25 minutes at 350° F (175° C).
Recipe by Ben's blog at http://whatscookingmexico.com/2009/04/06/for-the-love-of-food-and-entertaining/