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Pour one gallon of milk into a large, heavy pot. Heat the pot to about 190°F, stirring occasionally.
Once the milk reaches 190°F, remove it from the stove.
Pour in the ¾ cup of vinegar or lemon juice and stir. Cover the pot and let it rest for thirty minutes.
Line a colander with cheesecloth or a clean towel and place it over a bowl.
Use a slotted spoon to transfer the curds into the colander and let it drain for thirty minutes.
Gather the cheesecloth and rinse the curds under cold water while squeezing gently.
Place the cheese in a bowl and break it into smaller curds. Stir in the salt to taste.
If desired, add heavy cream to achieve the desired creaminess.
Chill for at least an hour before serving.