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Warm milk in a large saucepan over medium heat. Heat to 120 degrees F.
Remove from the heat and add vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with cheesecloth. Let drain for 5 minutes.
Gather the edges of the cloth and rinse under cold water for 3-5 minutes, until the curd is cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze to get rid of as much liquid as possible.
Add the salt and stir, breaking up the curd into bite-size pieces.
When ready to serve, stir in the half-and-half.