Bring the milk, cream, and salt to a simmer in a large non-reactive pot over medium-high heat. Stir every few minutes.

While the milk is heating through, prepare a fine-mesh strainer or sieve with cheesecloth or paper towels over a large bowl.

When the mixture just bubbles, add the lemon juice and vinegar and stir until the milk curdles. Stir for 1 minute.

Pour the mixture through the sieve and let drain for 5 - 30 minutes, depending on your preference for soft or thick cheese. Reserve or discard the whey.

Serve warm on toast with good olive oil, salt, pepper, and any fresh herbs you like.

Store covered in the fridge for up to 3 days.