Gather ingredients: 1 quart (1 liter) whole milk, 1/4 cup (60 ml) heavy cream, 2–4 tbsp lemon juice or white vinegar, 1/2 tsp salt (optional)
Line a fine-mesh sieve or colander with 4 layers of cheesecloth
Heat the milk in a pot over medium heat until steaming and just beginning to steam around the edges (do not boil)
Stir in the heavy cream
Add lemon juice or vinegar a tablespoon at a time, stirring gently, until curds form and whey separates
Let sit 5–10 minutes to fully separate
Ladle the curds into the lined sieve
Fold cheesecloth over the top and let drain 30 minutes for soft spreadable cream cheese
Drain 1–3 hours for thicker, cream-cheese-like texture
For a very thick texture, drain longer or press gently with a plate
(Optional) Stir in salt after draining
Transfer to a bowl and mix to desired smoothness
Cover and refrigerate at least 4 hours before using
Use within 5–7 days; keep refrigerated