1️⃣ Heat the Milk & Cream
In a pot, heat milk + cream to 180°F (82°C) over medium heat, stirring occasionally. (Don’t boil!)
2️⃣ Add Acid & Curdle
Remove from heat, stir in lemon juice/vinegar.
Let sit 10 mins until curds (chunky bits) separate from whey (yellowish liquid).
3️⃣ Strain & Drain
Line a strainer with cheesecloth over a bowl.
Pour in curds, then gather cloth edges and tie.
Hang to drain 4-12 hours (longer = thicker cheese).
4️⃣ Blend & Season
Transfer curds to a food processor, add salt, and blend 1-2 mins until smooth.
Taste and adjust salt or add mix-ins (see below).
5️⃣ Store & Enjoy!
Keeps in the fridge 2 weeks in an airtight container.
Pro Tips
🌡️ No thermometer? Heat until steaming but not bubbling.
💧 Save the whey! Use it in smoothies or bread dough.
🍋 Extra tang? Let drained curds sit at room temp 1 hour before blending.
5 Flavor Variations
🧄 Garlic-Herb: 1 tsp garlic powder + 1 tbsp fresh dill
🍯 Honey-Walnut: 2 tbsp honey + ¼ cup chopped toasted walnuts
🌶️ Jalapeño-Lime: 1 minced jalapeño + 1 tsp lime zest
🍓 Berry Swirl: Fold in 2 tbsp fruit preserves
🍫 Chocolate: 2 tbsp cocoa powder + 1 tbsp maple syrup