First, gather your ingredients. You'll need:
- 4 cups milk
- 2 cups cream
- 1 teaspoon salt
- 3 tablespoons white wine vinegar
First, pour the milk and cream into a large pot and stir in the salt.
Bring to a boil over medium heat. You only need to stir it occasionally so it doesn't scald. (Don't try to take pictures while doing this or it will boil over like mine did and you'll have a mess. If it does, just take close up pics the rest of the time and no one will notice.)
Once its come to a full boil, turn off the heat and stir in the vinegar.
Let it sit for a minute or two until it begins to curdle.
Pour the mixture into your cheesecloth lined colander. Let sit for 20-45 minutes at room temperature depending on the texture you want. I always go the full 45 minutes because it makes it extra thick and creamy. If your bowl seems to get too full of liquid before its done, just pour it out.
When the time is up, you have ricotta! Use immediately or cover and refrigerate. It will last up to 5 days if you don't eat it first!