Mix the fresh cream and milk in a saucepan and heat it.

Once the milk is hot but not boiled, add salt, herbs (if adding) and vinegar and keep stirring.

Milk will start curdling and the water will turn yellowish or greenish.

Turn off the heat and let it sit covered for 5 minutes. Strain and give it a wash to remove all excess vinegar or lime juice.

You can either whisk it to make it smooth and creamy or use a blender to make it smooth and creamy. You can also add the herbs later and not when curdling.

Refrigerate and store for up to 3 days.

Add some processed cheese while blending for slight umami and cheesiness like store bought cream cheese