Line a fine strainer with damp cheesecloth or good quality paper towel (I use one layer of dampened thick paper towel). Set aside.
Place the heavy cream, skim milk, and salt in a saucepan. Bring the mixture to a boil over medium high heat. Once it’s boiling, remove the pan from the heat and stir in the vinegar. Let the vinegar sit for 2 minutes. Pour into the paper towel lined sieve and let this sit for 20 minutes, stirring to redistribute the cheese halfway through.
Add the chopped parsley and basil and stir. The ricotta will keep for 4 days in the fridge. Enjoy!
A bad vinegar will taint the flavor of your ricotta, so be sure to use a good one. If you want a thicker ricotta, let it strain for longer than 20 minutes.