Homemade ricotta cheese

In a large pot add milk and heavy cream on medium high heat and bring to a simmer until it reaches 200° fahrenheit. Stir constantly to avoid burning.

Once its up to temp remove from heat and add in salt. Slowly drizzle in vinegar while stirring.

It should instantly start curdling and separating. If this does not happen add in a little more vinegar.

Let it sit in the pot for 15 mins to completely separate.

Strain into a cheesecloth lined strainer and let it sit anywhere from 30 mins to an hour to drain. The longer it sits the drier it becomes so its up to your preference on how long you let it drain.

If you dont have a cheesecloth a regular mesh strainer will work just fine.

Taste test it for seasoning and adjust salt if needed. Add any additional seasoning or herbs after its drained to make it your own.

Store covered in fridge for up to 2 weeks.

***note****
Leftover whey can be used to brine chicken, make caramel and lots of other things so dont throw it out.