Pour the milk and cream into the pot.

Pour the lemon juice into the pot and stir thoroughly. Set to medium heat.

You may already see some curds forming within seconds. Stay close and monitor the heat, stirring every few minutes to prevent a skin from forming on the milk’s surface and to check for sticking milk at the bottom. (Reduce the heat if needed.)

Check the temperature once you see steam rising from the pot as well as little foam bubbles forming around the edge. Curds will form rapidly as the milk approaches the target temperature of 190°F, and it will look more like thin oatmeal.

This is coagulation! Keep checking the temperature, and continue to stir, very gently this time, so that the newly formed curds are not broken up. Turn off the heat when it reaches 190°F.

Take the pot off the burner and allow the curds and whey to sit undisturbed for 10 minutes. The curds will release more whey during this time.

While you wait, line the colander with cheesecloth. Place the lined colander in the sink.

Pour the curds and whey through the cloth.

Allow the whey to drain for about 10 minutes or until you get the creamy texture of smooth mashed potatoes.

Gather the cloth into a bundle and give it a gentle squeeze to strain out that last bit of whey. The whey from this creamy cheese is somewhat milky in appearance. (Compare that to whey for mozzarella, which will be more clear.)

Place the cloth full of drained cheese back in the colander, and add the salt.

Stir just until the salt is mixed in thoroughly. Salt helps release more whey, and air dries out cheese, so if you stir longer than necessary, the cheese will be crumbly instead of creamy.

Stir minimally for the creamiest ricotta! While warm, the consistency will be loose and creamy.

It’s ready to eat! Scoop it into a bowl for eating right away or chill it for a firmer texture.