Ingredients :
- 1 quart whole milk
- 1 cup heavy cream
- 1 tsp salt
- 3 tbsp white wine vinegar
Method :
- Add milk and cream to a medium pot. Bring to a gentle simmer then add salt and vinegar. Give it a stir and you will see the curds separating. Give it about 5 minutes until you see the whey is translucent. Turn off heat
- Let it stand for a 5 minutes. Then transfer to a mesh strainer lined with cheese cloth or a single layer of paper towels.
- Let it drain for at least 30 minutes or until your desired consistency. Enjoy warm or refrigerate. Use within 5 days
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