Happy National Food Day! In honor, I made cheese. I mean… what else would celebrate my love for food greater than heavy cream? I think the answer is a very clear nothing. 

I would like to begin by saying I was hesitant; whenever “milk” and “curdling” are within the vicinity of each other, it’s hard for one to jump in head-first. But I will say, with the gentile, gradual curdle and a very tasty result this recipe gave me, it was worth all the pain. 

3 c. whole milk 

1 c. heavy cream 

1/2 tsp. coarse salt

3 1/2 tbs. fresh lemon juice

Cheesecloth

In a medium sauce pan, bring milk, cream and salt to 190 degrees. Turn the heat off, add lemon juice and stir gently twice. Let sit for 5 minutes total (you’ll start to see curdling/thickening). Pour mixture into a colander lined in cheesecloth, then let drain until desired consistency.

A couple hours: 

Overnight: 

Cheese, please: I’m not sure why I didn’t do this sooner. First and foremost, this isn’t the cheese you find at the grocery store. This is the stuff you can spread on crackers, on a fresh loaf of bread, on an english muffin in the morning… and sprinkle with honey. It’s absolutely delicious. Not to mention it takes about 10 minutes of work and a few waiting-hours.  I let it sit overnight in the cheesecloth, and the density was just perfect. I’m in love.