In a heavy pot,mover low direct heat, heat the milk, cream and salt to 185 F to 190 F on the thermometer.

Do not allow the milk to boil. Keep the milk in motion, using a heat proof spatula so that the solids don't stick to the bottm of the pot anf burn. Don't beat the mixture or stir it vigorously, just keep it in motion. scrape thr blade of the spatula over the bottom frequently.

Add:the lemon juice, all at once. The milk will curdle instantly, with tiny wjite particles floating in the whey. The heat and lemon has precipitated the protein.

Remove from heat, cover and let it rest indisturbed for about 15 minutes.

Line the mold with the butter muslin, ladle the ricotta into the mold.

Careful, the liquid os hot!

Let drain until most of the whey is gone.

Tie the ends of cheesecloth together over a wooden spoon and hangnin the mold to drain for 20 minutes to an hour.

Don't drain too much; it stiffens and becomes drier as it drains.

Save some of the drained liquid. If ricotta is too thick, stir some of the liquid back in before storing the cheese. when it has drained, place the ricotta in a bowl, break it up with a fork and add salt to taste.

Ricotta is a fresh cheese and will keep refrigerated for about five days.