Step 1

Pour the milk, cream, and salt into a 3-quart (2.8-liter) stainless steel saucepan, place it over medium-low heat, and warm the milk to 190°F (88°C), stirring occasionally to keep it from scorching on the bottom. This could take up to 15 minutes or so. Watch the temperature carefully because you'll be waiting, waiting, waiting and then all of a sudden towards the very end it will increase dramatically.

Step 2

Remove the pan from the heat and add the lemon juice, slowly stirring once or twice. Let the pot sit for 5 minutes. Do not stir the mixture during this time. It will separate into very small curds and some watery whey. That's okay. In fact, that's desired.

Step 3

Line a sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve and let it strain at room temperature for at least 1 hour.

Step 4

Discard the drained liquid or reserve it for another use. Remove the farmer cheese from the strainer and, if desired, gently press it into a decorative mold (as you see in the stunning photo at the top of this page) or simply mound it on a plate or in a bowl. Cover and refrigerate for at least 1 hour to help the cheese firm slightly. Eat the farmer cheese right away or transfer it to an airtight container and stash it in the fridge for up to 1 week.