Measure milk and cream and heat on medium heat in a 6 quart sauce pot.
Attach the thermometer to the side of your pan being careful to keep from touching the bottom with the end of the thermometer.
Gradually heat the mixture and gently stir occaisionally (to keep the milk from scalding).
Heat to 190'~at this point the mixture will be very hot and frothy.
Remove from the stove and stir in the salt and lemon juice~gently.
Stir a couple of times in a five minute span.
Place the straining cloth or cheese cloth over the sieve or colander.
If you want to save the whey~the liquid that drains away from the curd~place the sieve or colander over a mixing bowl or larger pot.
Drain for 1 hour.
Place in a clean covered container and refrigerate until you need it.
It should last a few days.