i finally made ricotta cheese! it was super easy, even though i was a little nervous about it.. i also made mascarpone cheese last weekend but i didn't take many pictures of it because i was nervous when making that too.
but here's what you do!
2 quarts whole milk
1 pint heavy cream, not ultra-pasteurized
1/2 teaspoon salt
3 tablespoons distilled vinegar
heat the milk, heavy cream, and salt on medium heat and stir constantly to make sure the milk does not burn.
when the temperature of the mixture reaches 180 degrees, or if it is at a rolling boil, add the vinegar and turn the heat down to low.
when the milk begins to curdle (when the mixture separates into curds and whey), take it off the heat and let it cool for a couple minutes.
Then spoon the curds over onto a cheesecloth (i used coffee filters) over a sieve and drain for 20 minutes.
after draining, put in a sealed container and leave it in the fridge until you want to use it!