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Pour the entire gallon of milk into a pot.
Add the quart of heavy cream to the pot.
Heat the mixture over medium heat until it reaches a boil, but avoid a rolling boil.
Stir in the teaspoon of sugar and the tablespoon of salt.
Once the mixture is boiling, add the quarter cup of white distilled vinegar.
Continue heating for a few minutes until curds begin to form.
Turn off the heat and let the mixture sit for a short while to cool.
Set a strainer or a cheesecloth-lined basket over a bowl.
Pour the curdled mixture into the strainer to separate the whey.
Allow the whey to drain, letting the ricotta sit for about an hour or until it reaches your desired consistency.
Transfer the ricotta to a container and refrigerate.