Step 1

Place milk, cream and salt in a large heavy-based saucepan over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until milk mixture just begins to simmer (don't boil). Remove from heat. Gently stir in lemon juice (see Notes).

Step 2

Stand for 10 minutes or until the curds and whey have separated (the creamy curds should rise to the surface).

Step 3

Line a fine sieve with 2 layers of muslin. Set over a large heatproof bowl. Using a slotted spoon, carefully spoon the curds, in batches, into the lined sieve. Stand for 10 minutes to drain (see Notes).

Step 4

Use immediately or spoon into an airtight container. Refrigerate for up to 3 days.