Pour milk into saucepan and add vinegar or lemon juice. Put saucepan on low heat and stir nice and slow until milk curdles.
Remove from heat but keep stirring until curdling stops, and solids (curds) and liquid (whey) are separated. Move mixture to a bowl and refrigerate until cool.
Line colander with double layer of cheese cloth, then pour curds and whey on top. Gather corners of the cloth to make a bag, and drain any extra liquid.
Tip curds back into bowl. Add a bit of salt to taste and a splash of cream to wet. Stir it all up and enjoy!