2 liters (1/2 gallon) whole milk
200 mL (3/4 c) heavy cream (optional, but it’s SO worth it)
10 g (1.5 tablespoons) kosher salt
50 g (3 tablespoons) white wine vinegar

Heat the milk, cream, and salt over medium heat to 185˚F (85˚C), stirring frequently. Turn off the heat, stir in vinegar, cover, and let sit for 20 minutes. Place a piece of cheesecloth in a fine mesh sieve set over a large bowl. Strain the ricotta for 30 minutes.

Try it in whipped ricotta or gnudi.