Featured Pinch Tips Video
- 2 c
- whole milk
- 1 c
- heavy cream
- 1/2 tsp
- kosher salt
- 2 Tbsp
- fresh lemon juice or distilled white vinegar
1Bring milk, cream and salt to a boil in a medium saucepan. Remove from heat.
2Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
3Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
4Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be). Cover and chill cheese up to 3 days.