In a large pot, heat milk, cream (if using) and salt (if using) over medium heat. Heat until the temperature reaches 200°F when measured with a candy thermometer.
Off the heat and add in the vinegar. Give it a big stir, 1-3 rotations. Let sit for 10 minutes.
Using a wooden spoon, transfer large curds first to a sieve lined with cheese cloth, set over a large bowl**. Pour the rest of the batch to collect any remaining small curds. Let sit for 10 minutes up to 1 hour, depending on your preference***.
Notes
*In future batches, increase the cream in 1/2 cup increments to experiment with creaminess.**The bowl will collect the whey, which you can discard or save for use in smoothies and soups (great source of protein!).***I like mine strained for about 30 minutes.Storage Store in an air tight container in the refrigerator for up to 7 days.Adapted from The Kitchn and Joanne from Fifteen Spatulas at The Pioneer Woman.