Heat the Milk: Pour the milk into a heavy-bottomed pot and heat over medium heat until it reaches a gentle simmer. Stir occasionally to prevent scorching.
Add Acid: Once the milk is hot but not boiling, add the vinegar or lemon juice and stir gently. The milk will begin to curdle.
Separate Curds and Whey: Allow the mixture to sit for 5 minutes. The curds (solid parts) should separate from the whey (liquid).
Strain: Line a colander with a cheesecloth or a clean kitchen towel. Pour the mixture through to drain the whey. Let it sit for 10-15 minutes, pressing gently to remove excess liquid.
Season: Transfer the curds to a bowl and mix in salt and heavy cream if using. Stir well until smooth and creamy.
Shape & Store: If desired, shape the cheese into a block or roll, then wrap in plastic wrap and refrigerate for up to 5 days.
Serving and Storage Tips:
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