In a medium saucepan on medium heat combine milk, cream, and salt. Bring to a boil and turn down the heat to simmer.

Stir in vinegar or lemon. Keep simmering till you start to see separation, 2 or 3 minutes. You should be able to see the curds and whey, DON’T STIR at this point.

Turn off heat and let sit for 10 minutes at least.

Spoon curd from whey and put in a fine mesh sieve or in a colander with cheesecloth, placed over a big bowl to catch the liquid. You can also just pour it over carefully.

Let the curd sit for 30 - 60 minutes to drain. You don’t want it to get too dry, some moisture is good.

Whip cheese up to get a good texture, add any herbs or onion. Store in fridge for 5 days.

Flavor is best after 2nd day.