Step 1

Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.

Step 2

Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).

Step 3

Cover and chill cheese up to 3 days.