1 gallon whole milk
1¼ quarts heavy cream
4 Tbsp. kosher salt
1 cup 5 percent-acidity white vinegar
• In a large pot, gently heat the milk and cream until it reaches exactly 188 degrees. Add the salt and vinegar and stir once to combine. Remove from heat.
• Use a strainer to skim the curds from the top of the liquid and place them in a fine-mesh sieve lined with cheesecloth. Continue to skim every 15 to 20 minutes as curds form, until the whey is clear. Discard the whey or reserve for another use.
• Let the curds drain in the cheesecloth until the ricotta reaches the desired consistency, up to 12 hours. Ricotta will keep, covered and refrigerated, up to 1 week.