Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside.
Pour the whole
Milk (4 cups)
Heavy Cream (2 cups)
Kosher Salt (1 tsp)
in a large nonreactive saucepan like a Dutch oven.
Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches 185 degrees F (85 degrees C).
Turn off the heat and slowly add the
White Wine Vinegar (3 Tbsp)
. Gently stir it once and let it sit undisturbed for 3 minutes. You will see it getting curdled.
Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour, or more like 2 hours.
You can either use immediately or transfer it in an airtight container and refrigerate.
As long as it is refrigerated it will be good for 4 to 5 days. Enjoy on french bread with a side of salad.