In a saucepan, combine the milk, heavy cream and salt. Attach a candy thermometer and heat until the milk reaches 190 degrees F. Stir gently frequently to make sure the milk doesn’t scald. As soon as the milk reaches 190 degrees F, remove from stove and add lemon juice. Stir a couple of times, very gently, and let sit for 5 minutes.
While the milk sits, line a colander with several layers of cheesecloth. Place the colander over a large bowl. Pour the milk, slowly, into the cheesecloth. The rich, creamy ricotta will collect in the top, and the whey will fall through the colander into the bowl. Depending on the size of the bowl, you may need to discard the whey as the mixture drains.
The longer the mixture drains, the thicker the cheese will become.
This is a REALLY versatile cheese --- toss with fresh pasta, spread on toasted baguette and top with prosciutto, use it in homemade lasagna, layer it in crepes and drizzle with honey….the list goes on and on!