In a pot, mix milk and cream and simmer for 10-12 minutes on low flame until it reaches a boil.
Add salt and lemon juice, mix well and cook on low flame until curdles form and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey and rinse with tap water.
Now line the strainer tray with muslin cloth/ cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
Let the cottage cheese drain for 4 hour or overnight.