Mix whole milk, heavy cream and salt into saucepan. Bring to boil.

Once boiling, reduce heat to simmer and add lemon juice.

Stir lemon juice and milk mixture until milk starts to curdle (looks like white clumps or specks on spoon), about 2 minutes.

Line bowl with cheesecloth (double layer). Pour milk into cheesecloth. Let drain for approximately 30-60 minutes. Discard the liquid (whey) as often as necessary. The longer it drains the thicker and dryer the ricotta gets.

Store in refrigerator for up to 4 days.