Line a colander with at least 2 layers of cheesecloth and place over a large bowl. Set aside.
In large saucepan, combine whole milk, heavy cream, vinegar and kosher salt.
Bring to a simmer over medium heat and cook for approximately 5-10 minutes or until you see the curds have separated from the rest of the liquid.
Once separated, pour the curds and whey into cheesecloth lined strainer and allow to drain for at least 30 minutes.
To serve, place ricotta on platter and top with a heavy drizzle of olive oil, freshly cracked black pepper and a generous sprinkling of sea salt. Serve with toasted baguette rounds.
