Line a fine mesh strainer with a double layer of cheesecloth. Set over a large, deep bowl.

In a heavy bottom pot, add the milk, cream and salt. Adjust the heat to medium-high.

Bring the mixture to a rolling boil, approximately 200-206 F/ 93-97 C. Do not boil aggressively; the ricotta will be rubbery. Tip: stir the mixture frequently as it begins to heat up. Do this with a wooden spoon in a “figure 8” motion so nothing sticks to the bottom of the pot. Scorched milk = bitter ricotta. The mixture is heated correctly when you see frothy bubbles along the sides and larger bubbles in the center. Use a digital thermometer to check (optional). Once the mixture has come to a boil, the next steps happen quickly and in succession. Do not lolly-gag around!

In this order: immediately add the lemon juice. Stir only one or two times to distribute. Turn off the heat. Do not stir; the mixture will start to curdle. Let it sit (untouched) on the warm turned off burner for 10 minutes. Small and large curds will float to the surface.

Using a slotted spoon, transfer the curds into your lined strainer to drain.

Strain at room temperature, about 10-15 minutes for light and fluffy ricotta. If you want a drier texture, strain for longer. The ricotta will get more firm when stored in the refrigerator; take this in account when estimating your straining time.

Portion the ricotta into an air-tight container. Store in the fridge, for up to 4 days. Enjoy!