Bring the milk and cream to 200 degrees F over medium heat in a large stockpot. Stir or whisk often to prevent scorching on the bottom of the pan.
Stirring the milk clockwise, quickly pour in the vinegar and sprinkle with the salt. The milk will start to coagulate immediately, and white curds will start floating in the whey. Cover and let rest 12 minutes.
Line 2 colanders with fine cheesecloth, and then gently ladle the curds equally into both. Allow to drain up to 30 minutes to create ricotta.