2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon
1. Bring milk, cream, and salt to a rolling boil over moderate heat.
2. add lemon juice, reduce heat to low and simmer, stirring constantly until mixture curdles, about 2 minutes
3. pour mixture into lined sieve and drain for an hour
4. discard liquid, cover and refrigerate for up to two hours
Special equipment
large sieve
large bowl
cheese cloth
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