In a large pot combine the milk, cream, and salt.
Heat over medium heat, stirring occasionally to prevent the bottom from scorching.
When you see steam coming on the surface,add the lemon juice and stir.
Reduce the heat to low and continue heating the mixture until the the mixture curdles completely and whey is separated.
Do not let the mixture come to the boil.
Remove from the burner and let it stand for a little while (for about 15 u2013 20 minutes) to cool slightly.
Meanwhile, line a sieve with several layers of cheesecloth.
Set the sieve over a large bowl or over the sink.
Transfer the cheese into the lined sieve and drain for about an hour or more.
Transfer the cheese into a lidded container and store in the refrigerator.
Consume within two days. The ricotta will firm up after several hours of refrigerating.