Looking back I should have probably made double this as I like it so much but the good thing is I still have leftover milk. For my savory version I used chopped parsley, olive oil, salt and chopped pistachio nuts. For the sweet version I added pomegranate seeds and honey.
Course Basisrecept
Prep Time 16 hourshrs1 minutemin
Cook Time 16 hourshrs1 minutemin
Author Recept van Valerie Lugonja voor #cheesepalooza
Ingredients
1cupheavy cream
3cupswhole milkI used raw milk
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonsalt
thermometer
cheesecloth
sieve
Instructions
prepare lemon juice
cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
measure milk to pot or TM bowl (if using the Thermomix); add salt
heat slowly to 80 degrees C stirring to ensure milk will not stick to bottom of the pan; for Thermomix: set time to 15 minutes, temperature to 80C and speed 2-3
take off heat immediately; add lemon juice and stir only once to incorporate
do not move the pot or bowl; cover with plastic wrap and let sit for 30 minutes
using a slotted spoon place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve
sit for 1 to 2 hours to strain, depending upon desired consistency
scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge