In a 4-quart heavy nonreactive pot heat the milk and cream over medium-high heat just until boiling, stirring occasionally. Remove from heat; stir in the vinegar and salt. Let stand for 20 minutes.
Line a colander with a few layers of 100-percent-cotton cheesecloth; set over a large bowl. Pour in the milk mixture. Let stand for 1 hour. Lift ends of cheesecloth around cheese and squeeze gently; discard whey. Transfer cheese to a storage container. Cover and chill for up to 1 week.