- 3 ½ cups whole milk
- ½ cup heavy cream
- ½ tsp salt
- 3 TB lemon juice
- Combine the milk, cream and salt into a medium saucepan. Heat the milk to 190 degrees, stirring every once in awhile. I strongly suggest using a candy thermometer to make sure you have the right temperature, but if you don’t have one carefully watch the milk and turn the heat off when you start to see little bubbles forming on the surface (if it starts to boil, it’s gone too far!).
- Remove the pan from the stove, add the lemon juice and gently stir it in. Let the pot sit for 5 minutes. After that time is up, line a colander with cheesecloth or paper towels and place it over a large bowl. Pour the contents from the pot into the colander and let is strain for at least an hour, longer if you want a firmer cheese.
- At that point it is totally ready to use, or you can store it covered in the fridge.