Heat 4 cups whole milk in a pot until it reaches about 185°F to 190°F
Stir in 2 to 3 tablespoons lemon juice or white vinegar
Let the mixture sit for 10 to 15 minutes until curds form
Pour the curds into a cheesecloth-lined strainer
Drain the whey for 1 to 2 hours
Transfer the curds to a blender or food processor
Add 2 to 4 tablespoons heavy cream
Add 1/2 teaspoon salt
Blend until smooth and creamy
Chill before using