| Yield 1X: | 13.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Dairy | ||
| Portions: | 8.7 | ||||
| Shelf life: | four days | ||||
| Date: | 7.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole milk | 2 | 4 | 6 | |||
| Cream | 1 | 2 | 3 | |||
| Freshly squeezed lemon juice | 2.00 | 4.00 | 6.00 | |||
| Salt | 0.13 | 0.25 | 0.38 |
Prepare a pan to drain the cheese. Rinse cheesecloth then line a 2″ full hotel pan with it. Place a solid 4″ hotel pan under.
Combine milk and cream in a suitable pot, then place over medium heat. Watch the temperature closely. When it hits 180 F. remove from the heat, and stir the lemon juice in. It will curdle immediately.
Allow it to set for five minutes, then pour through the cheesecloth into the hotel pan, and allow to drain for one hour.
Salt lightly, then mix. Transfer to a storage container, cover, label, date, and initial. Store refrigerated.