- 7 cups milk, whole - not ultra-pasteurized
- 1 cup cream, heavy
- 3/4 teaspoon salt
- 3 tablespoons bottled lemon juice
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Line large, fine mesh strainer with double layer of cheesecloth. Place over large bowl. Set aside.
In large, heavy Dutch oven combine milk, cream and salt. Slowly cook over medium heat until mixture comes to full boil with bubbles over the entire surface, stirring frequently. (Do not allow mixture to boil over.) Remove from heat. Stir in lemon juice until mixture curdles. (If the mixture does not curdle, return pan to medium heat. Cook, stirring constantly, until small curds form. Remove from heat.) Let stand for 1 to 2 minutes.
Pour curdled mixture into prepared strainer. Drain curds about 30 minutes, gently stirring occasionally. Discard liquid. Store curds, covered, in refrigerator. Best if used the same day but may be stored in refrigerator for up to 2 days.