Set a large colander (or mesh sieve) over a slightly smaller and deep bowl.
Dampen a cheesecloth (about 2 layers of cheesecloth) with water and line the colander.
Over medium heat, pour the milk and cream into a heavy-bottomed saucepan and add the salt. Stir occasionally and allow contents to just come to a boil. Immediately turn off and remove from the heat.
Stir in the vinegar and set aside for a minute for the curds to form.
Ladle the hot mixture into the cheesecloth-lined colander and let it stand for 15-20 minutes for the whey (milky water) to drain.*
Spoon the ricotta cheese into a large jar or container, discard the cheesecloth and whey. Serve warm, use in recipes, or refrigerate for up to 5 days.
Notes
*The longer the mixture sits the thicker the ricotta cheese. If it's too thick at the end, just add a little bit of milk and stir.Use this for any recipe that calls for ricotta. Especially satisfying in homemade ravioli!Also tastes great served warmed on toasted bread as-is or topped with caramelized onions.Keep refrigerated e in a covered container for 4-5 days.