In a pot, add milk, cream if using it, salt and lemon juice and stir.

Bring mixture to a boil and boil for about 4 minutes stirring constantly then reduce to a low simmer.

Simmer for about 10 minutes, stirring continuously so it doesn't burn on the bottom.

remove from heat and let it cool.

Place a cheese cloth over a bowl or you can use thick paper towels and lay 4 sheets over a bowl if you don't have cheese cloth but cheese cloth or a fine mesh fabric works best.

Pour the cooled mixture over the cloth and let it sit for about 45 minutes or until the liquid is mostly run through the cloth and a pile of ricotta cheese remains.

Store in the refrigerator and use within a few days.