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Combine the milk, heavy cream, salt, and sugar in a large pot and bring to a boil, stirring occasionally.
Once boiling, reduce the heat and let it simmer for a few minutes.
Remove from heat and add the white vinegar, stirring slowly to allow the ricotta to separate.
Scoop the ricotta into a cheesecloth-lined colander and let it drain for about 30 minutes.
Serve the fresh ricotta on crusty bread, drizzled with extra virgin olive oil.