Ingredients:

  • 2 Liters whole milk
  • 4 Tablespoons lemon juice
  • 0.5 teaspoon sea salt

Instructions:

  1. The Gentle Scald: Pour the whole milk into a heavy-bottomed pot. Heat over medium-high, stirring frequently with a silicone spatula to prevent scorching. Bring to a rolling simmer until large bubbles break the surface.
  2. The Separation Science: Remove the pot from heat immediately. Stir in the lemon juice (or vinegar) one tablespoon at a time until the milk breaks into white curds and yellowish whey. Let sit undisturbed for 5 to 10 minutes.
  3. The Strain and Purée: Line a fine-mesh strainer with cheesecloth over a bowl. Pour the mixture through and drain for 15 minutes. Transfer the warm curds to a high-speed blender, add salt, and process for 1-2 minutes until smooth.