Line a bowl with 3 layers of cheesecloth and set it aside.

Bring milk, cream, and salt to a gentle boil.

(If you have a thermometer bring up to 185 degrees. )

Turn off the heat, add the lemon juice and gently stir. Leave for 10 minutes. At this point, the curds will begin to form.

Pour the liquid into the cheesecloth to separate the curds from the whey. Pour off the excess liquid and leave the ricotta to strain for 15 to 20 minutes.

Enjoy.