In a large pot, combine milk, cream and salt. Place on low-medium heat and use a candy thermometer to bring the milk up to 190 degrees F.
Once it reaches temperature, turn off heat and add lemon juice. Stir it once and allow to sit for 5 minutes. At this point you should see the milk beginning to curdle.
Line a large mesh strainer we several layers of cheese cloth. Place the strainer on top of a very large pot and ladle the milk mixture into lined strainer. You will need a large pot to catch all of the liquid, there will be a lot.
Allow the mixture to drain for 2 hours. Do not squeeze the cheese, just allow the liquid to nationally drip off.
When done, scoop fresh ricotta into large or small mason jars and show off your work to your friends.