Pour 1000ml milk and 500ml heavy cream into a thick-bottomed pot and heat over medium heat. Stir occasionally to prevent sticking.

When a milk film forms, reduce the heat to low.

Add 4 tbsp lemon juice carefully and stir gently. Simmer on low heat for at least 1 hour.

After 1 hour, add the reserved milk mixed with 1 tbsp sea salt and gently shake the pot. Continue simmering.

Simmer for another 30 minutes, then strain the mixture through a cheesecloth-lined sieve to separate the whey.

Cover the cheese lightly with a lid or cloth to prevent drying.