Ingredients

The following ingredients have 4 Servings
  • 7 cups whole milk ((not ultra pasteurized))
  • 1 cup heavy cream
  • 3/4 tsp salt, (or to taste)
  • 3 Tbsp fresh lemon juice

Instruction

  • Line large fine mesh sieve with several layers of cheese cheesecloth. Set over a large bowl.
  • Pour milk and cream into a 5 or 6 quart pot. Add salt.
  • Heat mixture over medium heat and let come to a full boil, stirring frequently.
  • Once it reaches the boil, remove from heat and immediately stir in lemon juice. Let rest 2 minutes.
  • Carefully pour mixture through prepared sieve, while draining off liquid from bowl as it fills as needed.
  • Let curds strain 1 - 60 minutes depending on how moist/dry you'd like it (I prefer around 10 minutes).
  • Transfer to fridge and chill until cold. Store in refrigerator up to 5 days.