The Modern Nonna

0 Pour the milk in a big pot and heat as you stir every  seconds until the milk reaches 180F. Use a thermometer. 
5 Remove from the heat and add in the white vinegar. Gently stir for 30 seconds. You should see the milk solids start to separate from the whey.
1 Let it sit covered for at least 30 min. I left mine for 60 minutes so that it was room temp. 
2 Strain over a mesh sieve or cheesecloth and drain over a bowl for 30 min.
3 After 30 min you can rinse the curds with cold water (squeezing out the excess) or leave as is if you want it more creamy. I didn't rinse mine, but this part I'll  leave up to you.
4 Stir in salt + cream and enjoy! If you want to add active cultures and more tanginess, add a few tablespoons of the best plain yogurt you enjoy.