Heat the milk in a large pot over medium heat to 82°C (180°F), stirring occasionally.

Remove from heat and stir in the lemon juice until the milk curdles.

Let the mixture sit undisturbed for 10-15 minutes to separate the curds and whey.

Pour the mixture into a colander lined with cheesecloth to drain the whey.

Rinse the curds under cold water and let drain for 15-20 minutes.

Transfer curds to a bowl and mix in salt and heavy cream.

Refrigerate for at least 1 hour before serving.