Heat milk in a pot over medium heat until it reaches about 190°F to 195°F
Remove the pot from the heat
Add an acid such as lemon juice or white vinegar slowly while stirring gently
Let the mixture sit for 5 to 10 minutes until curds form and the whey separates
Line a strainer with cheesecloth or a clean cloth
Pour the curds and whey into the strainer
Let the whey drain off
Rinse the curds with cold water if you want a milder flavor
Sprinkle salt over the curds
Stir in a little cream or milk for a creamier texture
Refrigerate before serving