Pour milk, heavy cream and salt into a heavy bottomed saucepan fitted with a candy or deep fry thermometer. Over medium heat, bring the mixture up to 190° stirring occasionally.
Remove from heat and pour in vinegar, gently stirring mixture to incorporate everything. Allow mixture to sit for 5-7 minutes without stirring.
Line a strainer with cheesecloth and place over a large bowl. Slowly pour the curds and whey through the strainer. Let cheese sit for 30 minutes then check consistency. The longer it sits the thicker it will become. If letting sit longer than 2 hours, place in the fridge.
When ready discard the liquid and keep ricotta in an airtight container for 5-7 days.
Recipe Courtesy of Megan Mitchell
*ricotta shown here on crostini with tomatoes and basil oil, drizzled with honey and flaked sea salt and with peaches and prosciutto