| 1 quart whole milk | 1/2 cup heavy cream | |
| 1/2 teaspoon coarse salt | 2 tablespoons white vinegar |
Place a double layer of rinsed cheesecloth in a sieve or strainer and set over a large bowl.
Combine the milk, cream and salt in a medium saucepan over medium-low heat and bring to 200 degrees F, stirring occasionally. (If you don’t have a thermometer, milk should have bubbles forming on the surface, but should not be at a simmer.)
Turn off the heat, add the vinegar to the pot and let it sit undisturbed for about 2 minutes.
Slowly and gently stir the mixture with a wooden spoon for about 1 minute, or until the curds separate from the whey. (To check, fill the spoon with some of it: If there are white curds sitting in cloudy liquid, it is ready.)
Strain the curds through the sieve and let drain over the bowl for about 15 to 20 minutes
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