Ingredients

• 2 C whole milk
• 1 C heavy cream
• 1/2 t kosher salt
• 2 T fresh lemon juice

Instructions

1. Bring the milk, cream and salt to a boil, then remove from heat. Add the lemon juice and stir gently until the mixture starts to curdle. Let stand 5 minutes.
2. Pour the mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a bowl. Chill until the cheese is spreadable, 20 minutes to 12 hours. The longer it strains, the thicker it will be.
3. Use immediately or store chilled up to 3 days.

Source: source

Contributed by: Skip