In a 4 qt sauce pan combine the milk, cream and salt. Slowly bring up to 190-200 degrees (F.) over medium-low heat. Stir with a wooden or rubber spatula often.
Remove from heat and add the lemon juice, stir only 2-3 times, very lightly, just to combine. Let it sit untouched for 5-10 minutes.
In the meantime place a mesh strainer over a large bowl or dutch oven. Lay a clean tea towel or 4 layers of cheesecloth in the strainer.
Carefully pour the liquid mix into the strainer. Let sit for 1-1 1/2 hours to strain. I covered mine with the dutch oven lid.
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