In a medium saucepan, combine the milk, heavy cream, lemon juice and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1-2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. 

Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta.

Store the ricotta, covered, in the refrigerator for up to 5 days.