I make it all the time. Here's my recipe, it's foolproof. - 1 gallon whole milk, 1 liter heavy cream. - Heat to 180F while stirring - Add half a cup of vineg

I make it all the time. Here's my recipe, it's foolproof. - 1 gallon whole milk, 1 liter heavy cream. - Heat to 180F while stirring - Add half a cup of vinegar and stir thoroughly for a minute or two Then you just wait until it's cooled enough to pick up and pour through some cloth. After that I salt, add garlic, chopped herb, anything will do. One tip I can offer is to jar it up before it gets cold so it is easier to get in the jar without air pockets. Lasts in the fridge for a few weeks, freezes fine.