Step 1

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Set aside. Alternately, use a nut milk bag to drain the ricotta

Step 2

In a separate bowl, juice the lemon, being sure to strain out any pits or pith. Set the juice aside

Step 3

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring continuously to prevent scorching.

Step 4

Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes

Step 5

Pour the mixture into the lined sieve or nut milk bag and let it drain for 10 minutes. Draining for shorter will produce creamier ricotta, draining for longer will produce drier ricotta. Alternately, tie up the cheesecloth or nut milk bag on your kitchen faucet to let the ricotta drain.

Step 6

Scoop the drained ricotta out of the sieve and place in a covered container. Chill the ricotta until ready to use. Discard whey (strained liquid) or place in a covered jar for future use