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Step 1: Step 1
Stirring constantly, bring the 2 L whole milk and 450 ml heavy cream to a rolling simmer over a medium-high heat (close to boiling).
Reduce the heat to medium.
Add gradually 6 TBSP White Vinegar.
When the mixture separates into curds and whey, remove from the heat.
Let sit for 15 minutes.
Line a colander with a cheesecloth over a large bowl and pour the mixture. Press to remove as much whey as possible and let strain for about 15 minutes.
Step 2: Step 2
Add 120 ml heavy cream and salt to the curds, beat until smooth and creamy (If needed, add a little bit of whey).
Refrigerate for at least 1 hour (It gets firmer as it chills).
Step 3: Step 3
Smooth, Creamy & Tasty!
For a thicker & richer texture, use 50% heavy cream and 50% whole milk (half & half).
Watch the video here for more details:
Video in french - Vidéo en français: