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Combine milk, cream, and salt in a medium pot over medium heat. Heat milk until a thermometer reads 185°.
Add vinegar or lemon juice and stir to incorporate—curds should begin forming immediately. Reduce heat to lowest setting and leave mixture undisturbed for 20 minutes.
Fit a strainer into a large bowl and line with a single layer of water-dampened cheesecloth. Use a slotted spoon to transfer curds into strainer and let stand until most liquid has strained into bowl, 3 to 4 minutes. Transfer to an airtight container and keep for up to 2 weeks.