Fresh Ricotta Cheese

1)  4 cups whole milk
2)  2 cups heavy cream
3)  1/4 cup fresh lemon juice
4)  1 1/2 – 2 teaspoons sea salt

Pour 1)  &  2)   into a large stock pot.
Place over high heat and bring to a boil.
The moment it comes to a boil, remove it from the burner.
Stir in 3)  &  4)
Allow the mixture to sit and curdle for 10 minutes.
Meanwhile, place a large sieve over a large bowl.
Line the sieve with 3-4 layers of cheese cloth.
Pour the curdled milk into the prepared sieve and wait.

Makes about 2 cups