In a heavy bottom pot on low to medium heat add your milk and cream and let it come to a very light simmer, just before it boils. If you have a thermometer it should read 190 degrees fahrenheit. Make sure you mix your milk almost the entire time it is heating up so that it does not burn on the bottom.
Add in your salt and mix well.
Follow with your lemon juice. Add your lemon juice in a tablespoon at a time very (extremely) gently mixing the lemon juice in so it is fully incorporated.
You want to stir until the lemon is incorporated but your milk will start to curdle and you want to keep your curdles nice and large. Remove from heat after adding your last tablespoon of lemon juice. Add 5 and if you feel like it hasn't fully curdled, add the additional 1 tablespoon.
You should see your milk start to curdle, it will be very obvious, there will be white clumps that form and a watery, yellowish liquid beneath (whey).
Let your curdled mixed sit on the counter for about 20 minutes and in the meantime, prepare your cheesecloth and colander or sieve
I like to use a large sturdy colander (you can also use a sieve) lined with about 2-3 layers of cheesecloth. Don't use too much cheesecloth because it may take a very very long time to durian or even become waterlogged (and not drain).
I place my cheesecloth lined colander over a large stock pot, a large mixing bowl will also work.
Use a slotted spoon to remove the curds from the whey and place the wet curds into your prepared colander lined with cheesecloth.
Try and fish out your curds from your whey as opposed to dumping the whole pot of curdled milk into a colander to drain.
Let your ricotta sit and dry out for about 20 minutes for soft ricotta or up to an hour for very firm ricotta. This timing will depend entirely on how well the drainage is and how large your curdles are so use your judgement.
Place prepared ricotta in an airtight container and enjoy! Keep in the fridge for up to 4 days but of course it is best eaten right away.
