Place the milk, cream and salt in a pot or large saucepan and bring to the boil.
At this point stir in the vinegar and take off heat.
Stand in pot or saucepan for 5 minutes. The mixture should begin to curdle.
Strain the mixture through a very fine strainer or muslin cloth to separate the curds. Allow to strain for 10 minutes to ensure thick and creamy ricotta.