Step 1

Heat milk, pouring cream and salt in a saucepan over high heat until mixture just comes to a simmer.

Step 2

Gently stir in fresh lemon juice - don't stir it too much as this toughens the ricotta. Simmer the mixture for 2 minutes or until it curdles. Set aside for 10 minutes to allow the curds to settle onto the surface.

Step 3

Working in small batches, slowly pour through a fine sieve lined with a double layer of muslin - wait for each batch to fully drain before you add the next batch.

Step 4

Transfer the solids to a bowl. Store in the fridge for up to 3 days.