In a large pot over medium-high heat, bring the milk and cream to a temperature of 175 F.
2 quart whole milk, 1/2 cup heavy cream, 3 tbsp vinegar, 1 pinch sea salt
Add the vinegar and sea salt and stir briefly. Once you add the vinegar, curds will form. Let the mixture sit for 20 minutes undisturbed
Drain the Ricotta
Line a colander with a quadruple layer of cheesecloth and set it over a bowl. Ladle the mixture into a colander. Stop draining when the mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it.
Cool, transfer to an airtight container, and store for up to one week.
The recipe can be scaled up or down as desired. You can use pasteurized milk, homogenized milk, and/or cream-line milk, but do not use ultra-pasteurized milk, as it will not work.