1. To prepare the whey: In a large saucepan, combine the milk and cream. Heat over medium-high heat, stirring constantly, until the sauce simmers gently. Be careful not to boil the milk—the idea is to heat it to about 85°C.
When the milk begins to heat, add the vinegar or lemon juice and salt. Stir until the milk begins to separate into curds and whey. You may notice the milk proteins starting to separate from the liquid.
Reduce heat and simmer for 3 to 5 minutes to allow the curds to completely separate from the whey.
2. Draining the Ricotta:
Prepare a colander lined with cheesecloth or a special cheese-straining material. Place it over a large bowl to collect the whey.
Pour the milk mixture through a colander, allowing the whey to drain freely. Let stand for 10 to 15 minutes to allow the cheese to drain off any excess liquid. If you prefer drier ricotta, you can let it sit longer.
