Take 1 gallon of milk, add 2 cups of half and half.
Slowly heat up to 187 degrees. Should take almost an hour. As it reaches this temp (just before starting a boil) add a 1/3 cup of lemon juice or white vinegar. Stir. If not curdling after 10 seconds bring up the heat and it’ll curdle. Give it a good mix, turn off heat and allow to cool slowly.
Toss in strainer and think of me
(yes, by strict definition this is more in the farmer’s cheese category as i didn’t use the leftovers from mozzarella making)
nice thanks… my girl was guessing there are alot of eggs there, as it sets up super softly… i think we had it 3 times… it was absolutely mobbed on our last visit, like 3 -4 rows back… and we somehow ended up scoring the table right by the bar by the entrance… heavenly. sidras and txakolis for days… sidra with their chorizo made with sidra was incredible together.