- 1 gallon of whole milk
- 1 quart heavy whipping cream, preferably organic, pasteurized (not ultra-pasteurized)
- 1 tsp kosher sea salt
- 1/2 cup fresh lemon juice
In a large pot combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent the bottom from scorching, until an instant-read thermometer registers 185F.
Add the lemon juice, stir. Reduce the heat to low and continue heating the mixture until the curds form.
DO NOT boil. Remove from the burner and let stand for a little 30 minutes to cool slightly. Meanwhile, line a sieve with several layers of cheese cloth. Set the sieve over a large bowl. Transfer the cheese into the lined sieve and drain approximately 1 hour. Transfer the cheese into a container, seal and store in the refrigerator.