4 cups whole milk
2 cups heavy cream
2 teaspoons kosher salt
4 tablespoons white vinegar
Pour the milk and cream into a large pot. Bring to a full boil over medium heat, stirring occasionally. Stir in the salt. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 20-30 minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve or strainer, in the sink or over a large bowl (with plenty of room under the sieve to drain). Allow it to drain into the bowl at room temperature for at least 1 hour, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side and let it sit for up to 2-3 hours). Depending on the size of the holes in your strainer, you may need to gently stir the cheese occasional to help the liquid to drain out.
When the ricotta has reached the desired consistency, transfer to a clean bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate (it will also get thicker in the fridge). The ricotta will keep refrigerated for 4 to 5 days.
You can add herbs, zest, or other flavoring if desired. I have to hide the bowl from my family because they just eat it straight with a spoon or on crackers!!