1 quart whole milk 1 cup heavy cream 1 scant teaspoon kosher salt 2 tablespoons white vinegar
Have ready a strainer lined with dampened cheesecloth and set in a bowl that’s deep enough so the strainer doesn’t touch the bottom of the bowl.
Pour milk and cream into a 4 qt. saucepan. Add the salt. Bring to a simmer over medium heat.
When the milk is simmering, turn off the heat and pour in the vinegar. Leave alone for about 1 minute. Then start to stir slowly and gently. The milk will start separating into curds and whey (milky liquid); you are looking for the whey to become clearish, which will take about 1 minute of stirring. Once this happens, pour the mixture into the strainer. Lift the strainer out of the bowl and pour out the whey. Set the strainer back in the bowl and let the cheese drain for 15 minutes (or longer if you want a denser cheese). The ricotta is ready to serve now, but you can also refrigerate it, covered, for up to 5 days.