Add milk and cream to a medium pot. Bring to a gentle simmer then add salt and vinegar. Give it a stir and you will see the curds separating. Give it about 5 minutes until you see the whey is translucent. Turn off heat

Let it stand for a 5 minutes. Then transfer to a mesh strainer lined with flour sack cloth or a single layer of paper towels.

Let it drain for at least 30 minutes or until your desired consistency. Enjoy right away or refrigerate. Use within 5 days