INGREDIENTS:                                                                    EQUIPMENT:

2 Quarts Whole Milk                                                               6 Qt. Heavy Pot

1 cup Heavy Cream                                                                Colander or large Strainer

1/2 tsp. Salt                                                                          Cheesecloth

3 Tbsps. Fresh Lemon Juice

 

 

DIRECTIONS:

 

1.     Line a large sieve with a layer of heavy-duty (fine mesh) cheesecloth an

place it over a large bowl.

 

2.     Slowly bring 2 quarts whole Milk, 1 cup Heavy Cream and ½ tsp. Salt to a

rolling boil in a6=quart heavy pot over moderate heat, stirring occasionally

to prevent scorching.

 

3.    Add 3 Tbsps. fresh Lemon Juice, then reduce heat to low and simmer,

stirring constantly, until the mixture curdles, about 2 minutes.

 

4.     Pour the mixture into the lined sieve and let it drain 1 hour.

 

5.     After discarding the liquid, refrigerate the Cheese until ready for use. It will

keep for 2 days in the refrigerator.