Ingredients:
3 cups whole milk
1 1/2 cups buttermilk
1 cup heavy cream
sliced then grilled baguette finished with good olive oil
grilled flaky sea salt (such as Maldon) plus local honey for finishing
Instructions:
The only secrets that I have for this recipe are to add salt at the end and with only three ingredients to buy, you should absolutely go for the best quality milk, cream and buttermilk you can get your hands on. Pour all three ingredients into a pot and gently simmer, stirring occasionally until there appears to be a "raft" of solids floating on top. Turn the heat off and let the mixture (curds & whey) rest for about 15-20 minutes. Place cheese strainer into a bowl and line the strainer with a few layers of cheese cloth (leaving some overhang). Gently scoop the curds into the strainer and then pour the remaining mixture gently over the solids in the strainer. What is left in the bowl is whey and evidently can be used for thickening soups or making risotto or loosening pasta dishes. Let the strainer sit in the refrigerator for a few hours (2-3-ish is sufficient). Then unmold the cheese out onto a plate and sprinkle with flaky salt. I served this with a sliced baguette that I grilled on a grill pan just until it grill marks then threw it in a bowl and poured olive oil all over it. Served with honey on the side for drizzling.
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