Place the milk, acid, and salt in a small saucepan (pentola) and heat the mixture to 90°C (195°F), stirring often to avoid sticking and scorching. When the curds start to form and separate from the whey, turn off the heat and let the mixture rest undisturbed for about 10 minutes.
Carefully ladle the curds and whey into a fine-mesh or perforated strainer (colino) lined with dampened cheesecloth. Gather up the ends, tie into a knot, and let the cheese hang for about 1 hour.
Add a bit of cream, if desired, for a richer product.