1️⃣ Heat the Milk and Cream: Pour the whole milk and heavy cream into a large, heavy-bottomed saucepan. Add the kosher salt and heat the mixture over medium heat, stirring occasionally. Bring the mixture to a temperature of about 200°F (93°C), just before it boils. This should take around 10-15 minutes. 🌡️

2️⃣ Add the Lemon Juice: Remove the pan from the heat and drizzle the lemon juice over the surface of the hot milk mixture. Stir gently to distribute the lemon juice throughout the mixture. You will see the curds begin to form almost immediately. 🥄

3️⃣ Let the Curds Form: Let the mixture sit undisturbed for about 10 minutes to allow the curds to fully develop. ⏳

4️⃣ Strain the Curds: Line a colander with several layers of cheesecloth and place it over a large bowl. Carefully ladle the curds into the cheesecloth-lined colander, allowing the whey to drain into the bowl. For a firmer ricotta, let it drain for up to an hour. For a creamier texture, drain for less time. 🧺

5️⃣ Serve and Store: Transfer the ricotta to an airtight container and refrigerate until ready to use. Fresh ricotta will keep in the fridge for up to 3 days. 🧊