Bring the milk and cream to a boil in a medium pot.

Remove the pot from the heat and stir in lemon juice. It will begin to curdle in about 1 minute.

Place 2-3 layers of damp cheesecloth over a mesh sieve and place it over a bowl to collect the liquid.

Pour the liquid into the cheesecloth and let it set for 30 minutes.

The longer it sets, the harder it will become. In 30 minutes, it’s the perfect spreadable consistency for lasagna.