Time 15 minutes
Yields Makes about 2 cups cheese
(Rick Loomis / Los Angeles Times)

Place the milk, cream and a pinch of salt in a large saucepan. Heat over medium heat, stirring regularly, until the mixture reaches a good simmer.


Remove from heat and pour in the vinegar. Stir two or three times, gently, around the pot, then set aside, undisturbed, for a few minutes.


Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey), and gently pour the mixture over the cloth. If you don’t have cheesecloth, use one layer of a flour-sack towel.


Set the mixture aside to drain for at least one hour. The longer you wait, the firmer your cheese will be. Once the curds are the consistency you want, remove them and refrigerate them right away.

Adapted from the Gourmandise School of Sweets and Savories in Santa Monica.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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