Combine milk, cream, and buttermilk in a pot and bring to 185°F over medium high heat.

Remove milk mixture from heat and immediately add vinegar. Stir for 30 seconds or so.

Add salt, stir for another 30 seconds or so.

The milk should be curdled at this point. Let sit covered for an hour.

Strain over colander and pot using cheese cloth or bag. Tie cloth or bag over colander to hang and let drain for 3 to 4 hours, squeezing the bag every 30 minutes or so. (I do this in the sink, tying the bag to the faucet).

Once you strain, place in a plastics or glass container. (This is when you can add the honey if you choose to do so).
You can stir in the honey with a spoon for a more crumbled cheese. You can also whisk the honey into the cheese for a smoother creamy cheese.

All of the liquid that drains out is called whey. It's nutritious and quite yummy to use in all kinds of recipes. You can substitute this whey for water, milk, vinegar and a hundred other things in most recipes. (So save it!)