Use a spatula to prevent the bottom from burning and heat the milk and cream together until it boils (Or heat to 185°F/85°C to be precise). Immediately turn off the heat once it boils.
Add the salt, lemon juice and whisk briefly to combine, then stop whisking and let stand for 10-15 minutes.
Gently scoop the curds into a strainer lined with cheesecloth (or a nut milk bag). Let cool for 15 minutes before closing the sides of the cheesecloth. Let cool in the fridge.(Note the picture was taken after straining the ricotta overnight)
Let the ricotta cool for at least 2 hours in the fridge or overnight for firmer ricotta. Enjoy within 3 days of making.