Begin by setting a large mesh strainer over a deep bowl. Cover the strainer with two layers of dampened cheesecloth.
Pour the milk and heavy cream into a large heavy pot, like a Dutch oven. Add the salt and stir together. Heat the milk over medium/low heat until it starts to lightly boil. Make sure to stir occasionally to keep the milk from burning or sticking to the pot.
Once you see it start to boil, lower the heat to low and slowly stir in the white vinegar. Turn off the heat and continue to stir until the milk starts separating. Stir in the lemon juice and and then move the pot over to an unused, cooled burner.
Stir occasionally for about fifteen minutes to allow the milk to continue curdling and to cool off.
Making sure the cheesecloth is still damp, slowly ladle the mixture over the cheese cloth to allow the liquid to drain into the bowl, leaving you with tasty homemade ricotta.
Allow it to drain for about thirty minutes to an hour for a moist ricotta consistency. If you prefer ricotta to be more firm, let it drain for longer.
Once done draining, remove the ricotta from the cheesecloth, and use immediately or store covered in the refrigerator for up to five days.