Bring milk, cream & salt to a boil, stirring with a wooden spoon so it doesn't get too filmy along the sides of the pot.
When at a boil, add the lemon juice, turn heat down to a simmer, and stir constantly. Mixture will begin to curd after 3-4 minutes. The curds will look quite tiny and then clump only slightly more.
Pour the curd mixture into a large bowl through a cheesecloth laid in a strainer. The liquid will drain through and the ricotta will form out of the remaining curds.
Only strain the cheese curd mixture for 5-10 minutes to avoid the ricotta getting too dry. Cool off ricotta in the fridge until you are ready to eat it.