Homemade Ricotta

Combine milk, cream, and salt in a medium pot over medium heat. Heat milk until a thermometer reads 185°. Add vinegar or lemon juice and stir to incorporate—curds should begin forming immediately. Reduce heat to lowest setting and leave mixture undisturbed for 20 minutes.  Fit a strainer into a large bowl and line with a single layer of water-dampened cheesecloth. Use a slotted spoon to transfer curds into strainer and let stand until most liquid has strained into bowl, 3 to 4 minutes. Transfer to an airtight container and keep for up to 2 weeks.