1 quarts whole milk, as fresh as possible
1 quart heavy cream
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
Heavy Cream, for serving

In a large, heavy bottom saucepan, combine the whole milk, cream dnd lemon juice, gently

mixing together over a low flame in a heavy bottom pan, begin to heat the milk, cream, buttermilk and lemon juice.

Heat milk mixture to 175 degrees F. While the milk is heating, stir two times, making 2 full round strokes each time, with a heat-proof spatula. Check the temperature and as soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.

Using fine cheesecloth, line a large colander with 2 layers of fine cheesecloth and set over a large bowl.

Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 4-6 minutes. Carefully tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency, approximately 30 minutes.

Serve as fresh Fromage Blanc with selected toppings. Enjoy!