In a sauce pan combine the milk and cream and set over a medium high heat.

Bring to a rapid boil, stirring occasionally to avoid a scorched base.

Boil for 1 minute, then add the lemon juice and the vinegar.

Allow to boil for 1 minute then remove from the heat and leave to stand so the curds can form.

Line a sieve with muslin cloth and place over a bowl. Pour the curdled milk mix into the muslin and allow to drain for 1 – 2 minutes.

unwrap the cloth and empty cheese into a bowl. Whip slightly with a fork, then place into the fridge to chill.

Makes approx 1 cup of ricotta.