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In a stainless steel heavy-bottom 6-quart or larger stockpot, heat milk and cream over medium-high heat until it reaches 185 F. Turn off heat and stir in vinegar; stir gently for about 30 seconds.
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Add salt; stir gently for another 30 seconds.
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Cover stockpot with the lid and allow the mixture to stand for 2 hours.
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Place a large mesh strainer in a large bowl and line the strainer with a clean cotton or linen kitchen towel.
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Using a mesh skimmer or slotted spoon, gently lift the ricotta curds out of the whey and place them in the towel-lined strainer.
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Drain for a few minutes and transfer mixture to an airtight container.
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Refrigerate for up to a week.
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Recipe makes about 2 pounds.
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Notes: This ricotta can be used for sweet or savory recipes.
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For savory recipes, you may want to stir more salt (to taste) into the finished curds.
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The longer you drain the curds, the more dry and firm the finished ricotta will be when chilled.
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If your ricotta turns out more firm that you like, simply stir some whey or heavy cream into the ricotta.
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Also, dont throw away the leftover wheyit can be used in so many ways.
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Freeze it in small batches and use it instead of water in your bread recipes, cook potatoes/rice/oatmeal in it, use it in smoothies and protein drinks, soak and/or cook grains, quinoa, etc.
