In heavy bottom pan, on medium heat, boil together milk and cream

When milk mixture gets one boil, reduce the heat to low

Slowly add vinegar and stir continuously, milk will start curdling

Add salt and simmer for few minutes, put off the stove.

Leave it undisturbed for 30 minutes, all the cheese will get collected on the surface

Line the colander with cheese cloth and drain the mixture, squeeze gently and leave it for 30- 45 minutes

You have your ricotta cheese ready

Use it plain or flavor it according to your choice

You can refrigerate it for 2 to 3 days.