Set a large sieve over a deep bowl.

Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into an enameled pot like a Le Creuset.

Add the salt and stir.

Bring this to a boil over medium and stir occasionally.

Shut the heat off and add the lemon juice.

Let stand for one minute to allow the "curdles" to begin.

Pour this into the cheesecloth/sieve and drain at room temp about 25 mins.

Discard the liquid in the bowl as it collects.

If you like it thicker, let it sit up to 40 mins like I did. (It will be very thick the next day, fyi)

Transfer to a bowl, cover and store in fridge.