Pour the whole milk into a large saucepan and gently heat it over medium heat, stirring occasionally to prevent sticking. Heat until it begins to steam, but do not let it boil.

Once the milk reaches steaming point, remove it from the heat. Slowly stir in the white vinegar and let it sit for 5-10 minutes until curds start to form.

Carefully pour the mixture into a fine mesh strainer lined with cheesecloth or a clean kitchen towel. Allow the curds to drain without pressing them down, letting the whey separate naturally for about 5 minutes.

Under cold running water, gently rinse your curds to wash away excess whey and vinegar, which will help improve flavor and texture.

Transfer the curds back into a bowl and add the heavy cream and salt. Gently fold everything together until it's well combined and creamy.

Refrigerate for a few hours to let the flavors meld together, then serve it chilled and enjoy.