Creamy Ricotta

Directions

1. 1
   In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185; don't let the milk boil.
2. 2
   Remove the pot from the heat.
3. 3
   Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately.
4. 4
   Add the salt and stir for 30 seconds longer.
5. 5
   Cover the pot with a clean towel and let stand at room temperature for 2 hours.
6. 6
   Line a large colander with several layers of cheesecloth, allowing several inches of overhang.
7. 7
   Set the colander in a large bowl.
8. 8
   Using a slotted spoon, transfer the curds to the colander.
9. 9
   Carefully gather the corners of the cheesecloth and close with a rubber band.
10. 10
    Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey.
11. 11
    Transfer the ricotta to a bowl and use at once, or cover and refrigerate.