Step 1

Heat the dairy. Place 2 cups whole milk and 1/2 cup heavy cream in a small stainless steel saucepan over medium heat until tiny bubbles form around the edge of the pan, a translucent film develops over the surface of the milk, and an instant-read thermometer registers 190°F, about 8 minutes.

Step 2

Add the vinegar. Remove the saucepan from the heat. Add 3 tablespoons distilled white vinegar and stir to combine. Let sit at room temperature for 1 hour to let the small curds separate from the thinner whey.

Step 3

Prepare for straining. Meanwhile, run an 18x18-inch piece of finely-woven cheesecloth or butter muslin under water, then squeeze out the excess moisture. Lay the cheesecloth in a single layer in a fine-mesh strainer and fit over a large bowl.

Step 4

Strain the curds. Gently pour the curds and whey into the cheesecloth. Let drain at room temperature until no more whey drips into the bowl (the bottom of the strainer should not touch the liquid in the bowl), about 20 minutes. Discard the whey or reserve it for another use.

Step 5

Drain in the refrigerator. Gather up the sides of the cheesecloth into a bundle, twist the bundle a few times, and tie closed with kitchen twine. Suspend over the now-empty bowl so that the bundle does not touch the bottom of the bowl (one way is to tie the bundle onto a chopstick and lay the chopstick across the top of the bowl). Refrigerate until no more whey drips and the cheese is your desired consistency, 1 1/2 to 2 hours.

Step 6

Season the cream cheese. Transfer the cream cheese to a small bowl. Add 1/4 teaspoon kosher salt and stir to combine. Taste and season with more kosher as needed.