Place lavender in small cheesecloth sachet and tie to seal.
In a saucepan, bring milk, cream, lavender sachet and salt to a gentle boil over medium-high heat, stirring occasionally.
Stir in vinegar; reduce heat and simmer, stirring gently for about 5 minutes or until small curds are visible. Let stand for 20 minutes.
Using a slotted spoon, lift out curds and place into cheesecloth-lined sieve.
Let stand for 10 minutes to drain.
Reserve the whey, if desired, for another use.
Scrape into bowl and stir well with wooden spoon until smooth; serve immediately.