Gather all ingredients before starting the recipe.
Pour 3/4 cup heavy cream into a small saucepan and heat over medium low heat. Add 1 large vanilla pod or 1 tablespoon vanilla extract and sprinkle 1 1/4 tsp unflavored gelatin evenly over cream. Allow to stand for 5 minutes. Stir in 1/2 cup sugar and stir until the sugar and gelatin have completely dissolved.
Transfer cream mixture to food processor. Pinch 12 oz cream cheese into 1-to-2 inch pieces and add to food processor. Add 3/4 cup milk (plus 1 tablespoon of white vinegar to make buttermilk) and a pinch of kosher salt Process mixture until smooth, 20 to 30 seconds. Transfer mixture to a beaked measuring cup.
Prepare glasses to tilt to a 45° angle in a baking dish supported by a rolled tea towel. You will fill these glasses part of the way with the buttermilk cream mixture. Make sure that the glasses are tilted as you are filling them and stop just short of the pouring to the top rim.
Pour buttermilk cream mixture into prepared glasses and chill until set, 8 hours or up to 1 day.
