Heat the Milk & Cream: Combine the milk, heavy cream, and salt in a heavy-bottomed saucepan. Heat over medium-low, stirring occasionally, until the mixture reaches a gentle simmer (about 200°F). Avoid boiling.
Add the Acid: Remove the pan from heat and gently stir in the lemon juice or vinegar. Let the mixture sit undisturbed for 5–10 minutes as curds begin to form.
Strain the Ricotta: Line a fine-mesh sieve with cheesecloth and set it over a large bowl. Slowly pour the mixture through the sieve, allowing the whey to drain. Let it strain for 5 to 20 minutes, depending on your desired consistency—less time for a softer ricotta and longer for a firmer texture.
Enjoy! Transfer the fresh ricotta to an airtight container and store it in the fridge for up to 5 days. Use it in your favorite dishes, or enjoy it with a drizzle of honey and fresh fruit. Freeze your leftover whey in 1-cup increments to use in many recipes, like my sister's "The Best Chocolate Cake" recipe.