In a heavy pot, heat milk and cream to 180'F .
When the mixture reaches temperature, remove from heat and add lemon juice, salt, and vinegar.
Gently stir a few times to combine. Allow it to sit undisturbed for 10-15 minutes.
Place a colander lined with cheesecloth over a large container.
Slowly pour the milk mixture into the colander.
Gather the cheesecloth around the ricotta and tie it with kitchen twine.
Hang from your faucet and let it drip for about 1 hour, gently squeezing excess moisture every 15 minutes or so.
Store in a glass container for up to three days. Makes about 2 cups.