1tablespoonwhite wine vinegar or white balsamic vinegar
Special Equipment: Fine mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. (You could also use a fine mesh chinois)
Slowly bring the milk, cream, and salt, just to a boil in a heavy 6-quart pot over moderate heat, stirring occasionally to prevent scorching. When just beginning to simmer, turn off the heat and add the lemon juice and vinegar. Stir gently to incorporate and allow to stand 3 – 5 minutes.
Pour the mixture into the lined sieve and let drain, from 25 minutes to 1 hour, depending on how firm you want it to be. Discard the liquid and chill the ricotta, covered in the refrigerator, until ready to use. The ricotta will keep for 2 – 3 days. Makes about 2 cups of Ricotta