Step 1. Heat the whole milk and heavy cream in a stock pot until it reaches 185 degrees. Stir occasionally so a film doesn’t form.

Step 2. Remove from heat and add the vinegar and salt. Stir lightly. It will start to separate into curds almost immediately. Cover with a clean towel and let rest for 2 hours.

Step 3. Spoon the curds into a cheesecloth lined strainer that is sitting in a bowl. ( I use a nut bag instead, I think it’s easier. ) Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a glass container and refrigerate.