Heat 4 cups whole milk in a saucepan over medium heat until it reaches about 180°F
Stir in 2 tablespoons lemon juice or white vinegar
Let it sit for 5 to 10 minutes until curds form
Line a strainer with cheesecloth and place it over a bowl
Pour the curds and whey into the lined strainer
Let drain for 30 to 60 minutes
Transfer the drained curds to a bowl
Add 2 to 4 tablespoons heavy cream
Add 1/2 teaspoon salt
Blend or mash until smooth and creamy
Chill before using
Store in an airtight container in the refrigerator