1. Pour the milk, heavy cream, and salt into a large saucepan. Heat over medium heat, stirring occasionally, until it begins to boil.
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2. Once boiling, remove from heat and add the lemon juice or vinegar, stirring gently. The mixture will curdle; let it sit for 5-10 minutes to allow curds to form.
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3. Line a colander with cheesecloth and drain the curds, reserving the whey.
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4. Rinse the curds with cold water to remove any residual vinegar or lemon juice, then gather the cloth and gently squeeze out excess moisture.
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5. Transfer the curds to a food processor and blend until smooth and creamy.
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6. Transfer the cream cheese to a container, cover, and refrigerate for at least 2 hours to set.