Ingredients:

  • 1 gallon whole milk
  • 3/4 cup white distilled vinegar
  • 1 tsp fine sea salt
  • 1/2 cup heavy cream
  • 1/4 cup whole milk

Instructions:

  1. Pour 1 gallon of whole milk into a large heavy-bottomed stainless steel pot. Heat over medium heat, stirring frequently to prevent scorching, until a digital thermometer reads 190°F (88°C).
  2. Remove the pot from the heat. Pour the vinegar in a slow, steady stream and stir once or twice very gently to incorporate. Let the mixture sit undisturbed for 30 minutes to allow curds to separate from the translucent whey.
  3. Line a fine-mesh strainer with several layers of cheesecloth. Carefully pour the mixture into the strainer and let the whey drain away.
  4. Rinse the curds in the cheesecloth under ice-cold running water for 2-3 minutes. This stops the cooking process and removes the acidic vinegar flavor.
  5. Gather the cheesecloth and gently squeeze out excess moisture. Transfer the dry curds to a mixing bowl and break up any large clumps with a fork.
  6. Stir in the sea salt, heavy cream, and the remaining 1/4 cup of milk. Adjust the amount of milk and cream to reach your preferred level of creaminess.