In a large, non reactive pot add the milk, cream and salt and set to medium heat.

Stir occasionally and heat to 185 degrees F. You will need a thermometer to be exact.

Next stir in your vinegar for 15 seconds and keep on the heat for an additional 2 minutes.

Then take it off the heat.

Let it rest for 20 minutes undisturbed.

While it's resting, line a colander with cheesecloth and place over a large bowl.

When the mixture is done resting, carefully spoon the mixture into the cloth lined colander with a slotted spoon.

Use the end of the cheesecloth to cover the cheese and set in the refrigerator to drain. It takes about an hour or two but you can do it over night. The longer you let it drain the firmer the cheese. I just did it for about 2 hours tops.

Take the cheese out of the cloth and put into a sealed container and keep in the fridge for up to two weeks.

That's it. Enjoy!