How to make
Cover a large strainer with a layer of gauze and place it on a large pot.
Pour the milk and cooking cream into a large pot, add the salt and heat the mixture over medium heat, while stirring occasionally to prevent it from burning.
Allow it to gradually warm up to 190°F (90°C).
Turn off the heat and add the vinegar, while stirring lightly to mix everything.
Leave the mixture to stand for 10 minutes.
Pour the mixture into a strainer (covered it with a gauze) and allow it to drain in a glass bowl for 20 to 60 minutes.
The longer you let the mixture drain, the thicker the homemade ricotta will be.
