Heat the milk, salt and cream in a saucepan until nearly boiling then add the vinegar and stir it through.

Let it simmer for 2 minutes then turn the heat off and leave it for 10 minutes to let the curds rise to the top.

Line a sieve with cheesecloth or a clean chux and set it over a large bowl.

Pour the contents of the saucepan through the sieve and leave it until all the liquid has drained (when it's cool put it in the fridge).

Scoop out the fresh ricotta and store in an airtight container in the fridge for up to 3 days.

Add vinegar, stir through. Simmer 1-2 mins turn off heat leave 10 mins. Pour into lined sieve drain for a few hours. Keeps 2-3 days in fridge