Instructions

1. Line a colander with 4 layers of cheese cloth and place over a large bowl.
2. In a large pot combine the milk, heavy cream and salt. Place over medium high heat and bring almost to a simmer. Small bubbles should be forming around the edge of the pan. Stir in the lemon juice and reduce the heat to maintain a whisper of a simmer. Cook until the mixture starts to curdle and a thick layer of large curds form on the surface, about 2 minutes.
3. Carefully pour the mixture into the cheesecloth-lined colander to strain. Allow it to drain for 5 minutes. It's important not to let it sit for much longer, as it will become drier as it cools, and the texture while warm may be misleading.
4. Cool to room temperature and transfer to an airtight container to store in the refrigerator for up to 5 days.