2 cups heavy cream
4 cups pasteurized whole milk
1 tsp salt
3 TBS white wine vinegar
1. Pour cream and milk into stainless steel pot. Add salt. Stir Heat on medium until starts to boil. Stir occasionally. Important that milk does not burn at bottom of pot.
2. After it reaches boiling point take off burner. Stir in vinegar. Let sit for approx. 1 min. You will see it start to curdle. Pour into cheese cloth and let drain approx. 20 mins.
Note: I did not have cheese cloth. I lined a large pasta strainer with coffee filters. I poured curdles in and let sit. I later transferred to bowl lined with paper towels to remove excess moisture.