Pour the whole milk and heavy cream into a large saucepan. Heat over medium heat, stirring occasionally until it reaches 190°F.

Once the milk mixture reaches temperature, remove it from heat. Stir in the white vinegar or lemon juice and let it sit for 10 minutes to allow curds to form.

While the curds are forming, line your fine mesh strainer with cheesecloth and place it over a bowl.

After 10 minutes, gently pour the curdled mixture into the prepared strainer. Let it sit for about 5-10 minutes, depending on how wet you want your ricotta.

Once drained, transfer the ricotta to a bowl. If desired, stir in salt for added flavor.

Let the ricotta cool to room temperature.

Store it in an airtight container in the refrigerator for up to a week.

Enjoy your homemade ricotta in your favorite recipes or fresh with honey and fruit.