Homemade Ricotta Cheese

In a large pot, combine the whole milk, heavy cream, and sea salt.

Heat the mixture over medium heat, stirring occasionally, until it reaches 200°F (93°C) on a kitchen thermometer.

Once it reaches temperature, immediately turn off the heat.

Pour in the fresh lemon juice and stir gently just to combine.

Cover the pot and let it sit undisturbed for 20 minutes. During this time, the curds will separate from the whey.

While the mixture rests, line a fine-mesh strainer with cheesecloth and place it over a large bowl to catch the whey.

Carefully pour the curdled mixture into the cheesecloth-lined strainer.

Let the ricotta drain for at least 1 hour. Do not press or squeeze it for a creamier texture.

Transfer the finished ricotta to a container and store in the refrigerator. Serve as desired.