Pour the Whole Milk (1 gallon) into a large saucepan and place over medium heat. Heat to 120 degrees F (50 degrees C).
Remove from the heat and gently pour in the White Wine Vinegar (1/2 cup). Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Return the pot to very low heat and add Salt (2 tablespoon). Gently stir with a wooden spoon to break up curds.
Pour the mixture into a colander lined with two layers of cheesecloth and squeeze out most of the moisture. Cool for 10 minutes.
Transfer drained curds to a mixing bowl. Add Heavy Cream (1/2 cup). Stir with a fork to break up curds and combine. Taste and add more salt if needed. Chill before serving.