Line a sieve with 2 layers of dampened cheese cloth and set over a large bowl.

Pour the milk and cream into a heavy, non-reactive pot. Stir in the salt. Bring to a full boil over medium heat. Remove from the heat, add the vinegar and lemon juice and stir gently twice. Let the pot sit, undisturbed, for 5 – 10 minutes or until the mixture curdles. Pour the mixture into the cheesecloth lined strainer and let sit for 1 – 2 hours. After 1 hour you will have a creamy, tender ricotta good for spreading on some gluten free bread, crackers, or whatever your heart desires. After 2 hours, the ricotta will be drier and firmer which is good for things like cheesecake. Discard the whey (the liquid) that has collected in the bowl.

Serve the ricotta right away or store in an airtight container for up to 4 or 5 days.