• 7 cups milk
• 1 cup heavy cream
• 5 Tbsp vinegar
• 1 Tbsp salt

Combine all ingredients in a large saucepan. Over medium heat, bring mixture to 200F. Remove from heat and dump in vinegar and salt. Stir mixture a few times until curds start to separate and clump together. Let curds separate for 10 minutes. Strain curds through a fine metal strainer or cheese cloth for 10 minutes. Let cool and refrigerate. Keeps for 7-10 days.