Pour milk, heavy cream, vinegar and salt into a medium saucepan. Place over medium heat and bring milk mixture to a simmer.

Simmer for 2-5 minutes, stirring every so often. You should see curds begin to form.

Line a strainer with two layers of damp cheesecloth. Gently pour the curds and whey into the strainer and let drain for 15 minutes.

After 15 minutes, gather the cheesecloth together and gently squeeze the excess water from the cheese. Transfer ricotta to a bowl. It's ready to use in recipes or served on bread with a drizzle of olive oil. Enjoy! (Keeps for several days in a sealed container in the refrigerator.)