Combine the milk, cream and salt in a large pot over medium heat.

Attach a candy thermometer and stir occasionally while heating the milk.

Once the temperature reaches 190° remove pot from heat.

Add the lemon juice and give it a gentle stir.

Allow the mixture to sit for 5 minutes.

Line a mesh strainer with several layers of cheesecloth and place on a large pot or bowl. (there will be a lot of liquid draining into the bowl)

After 5 minutes have passed, slowly and carefully pour the curdled mixture into the cheesecloth lined strainer.

Leave it to drain for 1½ to 2 hours.

Do not squeeze any of the remaining liquid out of the ricotta.

Transfer ricotta into an airtight container and store in the fridge. Use within 3-4 days.