To make the fresh cheese, put the milk, cream
and a pinch of salt in a pan and heat to 185 degrees F over low heat.
Meanwhile, zest the lemons; reserve the zest, and then juice the lemons. Combine 1/4 cup lemon juice with the vinegar.
When the milk has reached temperature, turn off the heat and slowly whisk
in the lemon juice and vinegar mixture. You should start to see curds form within 1 minute. Place a lid on the pan and let it sit for 30 minutes.
and cool the curds. (You can save the whey
for other purposes like shakes.) Add the lemon zest
to the curds and season with salt and pepper.