In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until it reaches a bare simmer, 200°F measured on an instant read thermometer.

Turn off the burner (don’t move the pot) and immediately and slowly stir in the lemon juice, using a figure-8 stirring motion. Let the mixture rest undisturbed for 10-15 minutes.

Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds that have formed, into the cheesecloth.

Let the ricotta strain in the cheesecloth for 15 minutes using or storing in a container in the fridge.