I bet you didn&#8217;t know how easy it is to make this fresh cheese.&#160; Yum! <strong>4 Cups Whole Milk</strong> <strong>2 Cups Heavy Cream</strong> <strong>1 tsp Kosher Salt</strong> <strong>3 Tbsp White Wine Vinegar</strong> Pour the milk and cream into a large enameled or stainless steel pot.&#160; Add the salt.&#160; Bring to a boil over medium heat, stirring occasionally. Remove from heat and add the vinegar.&#160; Allow the mixture to stand and curdle. Line a sieve with two layers of cheese cloth and dampen slightly.&#160; When the milk mixture is ready to strain, pour into sieve and allow to drain over a bowl at room temperature. Pour off the collected liquid every few minutes and when the cheese has reached your desired thickness (about 25-30 minutes), enjoy immediately or store in the fridge for up to 3 days. <strong>Recipe adapted from barefootcontessa.com. &#160;See original post <a href="http://barefootcontessa.com/recipes.aspx?RecipeID=547&amp;S=0" target="_blank">here</a>.</strong>