- 7 cups whole milk, not ultra-pasteurized
- 1 cup heavy cream
- 3/4 teaspoon salt
- 3 tablespoons bottled lemon juice
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 boiling, stirring frequently. (Do not allow mixture to boil over.) Remove from heat. Stir in lemon juice until mixture curdles. 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.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.