– whole milk – heavy cream – kosher salt – lemon juice*
Let the mixture simmer briefly until you will see it start to curdle up. Turn the heat off and let the mixture sit for a few minutes.
Line a large mesh strainer with two layers of cheesecloth over a large bowl. Pour the curdled milk through the strainer and let it drain for at least 1 hour.
Leave the mixture straining in the fridge overnight, to obtain a very firm and creamy ricotta.