Heat the Milk: In a large pot, combine the whole milk, heavy cream, and salt. Heat the milk mixture over medium-high heat, stirring occasionally to prevent scorching.

Curd Formation: Once the milk reaches close to a full boil (around 190°F), remove from heat and add the lemon juice. Stir gently with a wooden spoon until curds begin to form. This should happen within a minute.

Strain the Curds: Line a cheesecloth-lined colander or fine-mesh strainer with layers of cheesecloth. Carefully pour the milk mixture into the colander. Allow the curds to drain for about an hour at room temperature (depending on how dry you like your ricotta).

Season: If desired, Once the ricotta has drained to your desired consistency, add salt or other seasonings to your ricotta for additional flavor.

Transfer and Store: Transfer it to an airtight container. Store in the refrigerator and use within a week.