Servings: 1 about 1 1/2 cups
Ingredients
- 1 quart whole milk
- 1/4 cup fresh lemon juice or white vinegar
- 3 tablespoons butter
- 1/2 cup heavy cream warmed
- 1/2 teaspoon salt
Instructions
- Heat the milk in a saucepan until just steaming, without boiling. Turn off the heat, stir in the lemon juice and let stand for 10 minutes until curds separate from the greenish whey.
- Pour through a sieve lined with cheesecloth and let drain for 10 minutes. Discard the whey, or save it for soups.
- While the curds are still hot, put them in a blender with the butter, warm cream and salt. Blend for 2 to 3 minutes, scraping down the sides, until completely smooth and glossy.
- Spoon into a clean glass jar. It will firm up as it cools. Refrigerate and use within 1 week.
Notes
Tip: Most of the milk sugar drains away with the whey, which keeps this spread low in carbs. If it seems too thick, blend in a spoonful of hot water; if it seems thin, it will set more in the fridge.
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