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4Ingredients
7Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 8 cups whole milk
- 1 cup heavy cream
- 1 tsp. sea salt (or kosher, more or less to taste)
- 3 Tbsp. fresh lemon juice
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Reviews(1)
Thia Plum a year ago
I actually followed this recipe to the point of bringing the milk and cream to 180° and then finished it in my Bear yogurt maker for 3 hours. It came out beautifully. I used the cheese setting on the Bear. I think finishing it this way, though longer, gives a better finished product.