Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 3 tablespoons white vinegar or lemon juice
- ½ teaspoon salt (adjust to taste)
Instructions
- Heat the Milk & Cream: In a saucepan over medium heat, combine the milk and heavy cream. Stir occasionally and heat until it reaches about 185°F (do not let it boil).
- Add Acid: Slowly add vinegar or lemon juice while stirring. The mixture will begin to curdle.
- Strain the Curds: Remove from heat and let it sit for 5-10 minutes. Pour the mixture into a cheesecloth-lined strainer over a bowl. Let it drain for about 1 hour.
- Blend & Season: Transfer the strained curds to a food processor, add salt, and blend until smooth and creamy.
- Store & Enjoy: Transfer to an airtight container and refrigerate for up to a week. Use on bagels, in recipes, or as a spread.
Would you like any variations or flavor add-ins? 😊