Line a large fine mesh strainer with 3 layers of cheesecloth. Place strainer over a large bowl. Set aside until ready to use.
In a large pot over medium heat, add milk, cream, and salt. Slowly bring to a low boil, stirring occasionally, until the milk mixture registers 195ºF. Remove from the heat, add lemon juice, then gently move your wooden spoon up and down a couple of times only to not break the curds. Let sit at room temperature for 10 minutes.
Slowly pour the mixture into the prepared strainer and let the curds drain for 1 hour or longer (the longer it drains the thicker the ricotta). Lift the cheese bundle out of the strainer, and carefully twist the cheesecloth to squeeze out the excess whey liquid. Discard the liquid, or reserve for other use.
When ready to eat, drizzle with olive oil and aa sprinkle of flaky salt. Enjoy!
