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Pour the milk into a large pot over medium heat. Stir often so the bottom doesn't scald and the heat is dispersed. Heat slowly until it begins to simmer or reaches 185 degrees Fahrenheit. It will be frothy but should not boil.
Add the vinegar and salt to the milk. Stir, then remove from the heat and let sit for 45 minutes. You will see the milk curdling.
Strain the curds through some cheesecloth or a tea towel positioned over a large bowl to catch the whey. Place the curds into a bowl with a lid or plastic wrap and refrigerate for 2 hours.
Once chilled, gently break up the curds and mix with ¼ cup of heavy cream. For a smaller curd, break it up a little more, and for a creamier consistency, add another ¼ cup of cream. Serve cold.