Set a strainer over a bowl, then line with 2 layers of cheesecloth.

Over medium high heat, bring heavy cream, goat milk and salt to a boil, stirring occasionally to avoid scalding.

Turn off the heat and gently stir in the vinegar. Let the vinegar and milk mixture sit in the pot, untouched, for at least 2 minutes until loose curds form.

Pour the milk mixture slowly into the cheesecloth-lined strainer and bowl. Let the cheese drain, checking the bowl every few minutes to empty out the whey (the liquid that separates from the curds).

Allow the ricotta to strain for 20-30 minutes or longer (if you like thicker ricotta). Transfer curds to a small bowl, cover and refrigerate at least two hours.