The active time involved is basically the amount of time it takes to measure 4 ingredients and bring them to a boil. I highly encourage you to try your hand at creating this creamy delight. I believe you will be very glad you did and I venture to say you'll never buy ricotta at the grocery store again.
Bring milk, cream, and salt to a boil in a medium saucepan over medium heat. Remove from heat. Add vinegar and stir gently until mixture starts to curdle. Let stand 4 minutes.
Pour mixture into a fine-mesh sieve lined with 2-3 layers of cheesecloth set over a medium bowl. Let stand for at least 25 minutes. The longer it strains the thicker the cheese will become, I find that 1-2 hours will yield a very firm texture.
Cover and chill cheese in the refrigerator until ready to use.