Combine the whole milk, cream, and salt in a large heavy bottom pot, and heat the mixture over medium heat. Stir often to prevent sticking and bring the temperature to 190F.

Remove from the heat, and add 2 tablespoons of the vinegar, let the mixture stand for 15 minutes. If the mixture has not curdled add the reaming vinegar. Let is sit a bit longer.

Cover a colander with a clean cotton towel or a paper towel, set in a large bowl. Carefully remove the curds with a small strainer into the strainer. Let the cheese drain for 20 minutes, and refrigerate until ready to use.