Place milk, cream and salt into TM bowl and cook 13 min/100ºC/speed 2.
Cook 13 min/50ºC/speed 2.
Add 20g lemon juice and stir 3 sec/speed 2.
Repeat step 3 twice more with remaining lemon juice.
Allow mixture to stand in TM bowl approximately 30 minutes.
Line a sieve with a quadruple layer of cheesecloth.
Pour mixture out, reserving whey for other uses.
Wrap cheese tightly in a ball and squeeze out excess whey. Don't go too hard, you don't want to break up the curds.
Press into a rectangle with a piece of baking paper on top and put a weight on top of it to squeeze out further liquid.
Allow to age 'gracefully' in the fridge up to 24 hours. Cut into squares for use in recipes as directed.