In a large pot, pour in the milk and cream and bring to a boil. As soon reaches a boil, remove from heat and stir in the lemon juice followed by the salt. Let sit for 10-15 minutes to cool slightly. You will notice it start to form small curdles – this is what we want it to do!
Lay your cheesecloth over your sieve, folding it over so you have 3 layers or so for the milk mixture to work its way through. Place your sieve over a large bowl, then slowly and carefully pour in your milk mixture into the cheesecloth/sieve.
Set the bowl and mixture aside on your countertop so it can slowly begin to drain, firming up your ricotta. I left mine for two hours and found it to be a good spreadable consistency.
Scoop up your fresh ricotta and store in a glass jar with lid or plastic airtight container in your fridge. It will keep for up to a week.
Garnish with lemon zest when serving for a bit of flare, and remind yourself you’re the badass who made it.
