One should think that making cheese yourself is not possible. I've tried it and I was thrilled. Here is the basic knowledge. When making cheese, it is particularly important to be really clean; after all, everyone would like to keep the cheese for a few days. Heat the milk and cream to exactly 83 C, stirring constantly. If too little is stirred, the whey will burn in the pot. When the temperature is reached, stir in the vinegar. Now a little magic comes into the pot. After a few minutes, the whey will dissolve and the cheese curd will appear. Continue to stir gently and turn the heat down. After about 20 minutes, pass the curd through a cloth. Catch the whey. Now the cheese can be seasoned; everything is allowed here. Of course, the salt shouldn't be missing. Salt removes liquid from the cheese; that is desired. The curd can now be pressed into a mold. After resting for a while, salt can still be rubbed on the outside.