Pour milk and cream into a large pot set over medium heat. Stir in the vinegar and let simmer for 1 to 2 minutes until the curds separate. Do not boil.
Place a strainer over a bowl and line with a clean dish towel. Pour the milk mixture into the towel and allow all of the liquid to drain. Pick up the ends of the towel and wrap tightly to squeeze excess liquid out.
Place the ricotta back in the strainer, wrapped in the towel. Place in the refrigerator and allow to strain for an additional 2 hours.