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Fresh Ricotta

['2 cups whole milk', '1 cup heavy cream', '1/2 teaspoon kosher salt', '2 tablespoons fresh lemon juice or distilled white vinegar']

Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
Cover and chill cheese up to 3 days.

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