Combine milk and heavy cream in a pot and mix. Heat over medium-low heat until it starts to boil.

Once boiling, add lemon juice and salt in a circular motion. Stir once gently with a spoon and reduce heat to low. Simmer for 30 minutes.

After 30 minutes, when curds form like soft tofu, remove from heat and let cool slightly.

Place a cloth over a strainer and carefully transfer the curds using a ladle. Let drain for at least 1 hour.