4 cups whole milk
2 cups heavy cream
1/2 teaspoon salt
3 tablespoons lemon juice or white vinegar
Line a strainer with cheesecloth and set it over a bowl
Combine milk, cream, and salt in a pot
Heat over medium until steaming and just below a boil
Remove from heat
Stir in lemon juice or vinegar
Let sit for 10 to 15 minutes until curds form
Pour the mixture into the cheesecloth-lined strainer
Let drain for 15 to 30 minutes
Transfer the ricotta to a bowl
Use immediately or refrigerate