2 Quarts heavy cream
4 quarts whole milk
4 tablespoons lemon juice
4 teaspoons kosher salt
In a nonreactive pot, bring the milk, cream, and salt to about 180-190 degrees over medium heat. Stir to prevent scalding. Stir in the lemon juice. As soon as it separates, remove from the heat. Let it rest for about 10-15 minutes until it is completely separated. Line a colander with cheesecloth and set it up over a bowl in the refrigerator overnight to strain.
My notes…. ( I have made many cheeses before and my own greek yogurt. I have even tied the cheesecloth to the kitchen sink faucet and let it hang there and drip right into the sink if you are not keeping any of the liquid. Please make sure that it is NOT touching anything at all.
(if I haven’t made the posts yet, I will)