25min · 6 servings Ingredients • 6 cups whole milk • 2 cups heavy cream • 1 tsp kosher salt • 4 tbsp white vinegar or fresh lemon juice Instructions • Heat milk, cream, and salt over medium heat until it just begins to boil. On a thermometer, it will register 190 degrees F. • Turn off the heat and add the vinegar or lemon juice and stir. • Let sit for 5-10 minutes to allow curds to form. • Line a large sieve with two layers of cheesecloth and pour curds into cheesecloth, letting whey drain into a bowl. • Allow to drain for 1-2 hours, or overnight in the fridge for thick ricotta cheese.