Set a large sieve over a deep bowl or pot. Dampen two layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the whole milk and cream into a stainless steel pot. Stir in the salt and bring to a full boil over medium heat, stirring occasionally.

Turn off the heat and stir in the vinegar. Allow the mixture to stand for two minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture gently into the cheesecloth and allow it to drain into the bowl or pot at room temperature for 15 minutes, occasionally discarding the liquid that collects in the bowl if needed. The longer you let the mixture drain, the thicker the ricotta.

Transfer the Ricotta to a bowl. Cool uncovered for an hour, then cover. The ricotta will keep refrigerated for four to five days.