2cups(480 ml) heavy whipping cream(at least 35% fat)
2tablespoons(30 ml) lemon juice or white vinegar
1/2cup(120) ml whole milk
In a medium bowl, mix together cream and lemon. Then stir and mix in the milk.
Cover with a cheesecloth or paper towel and leave on the counter for 24 hrs.
After 24 hours, it should be pretty firm. Stir it. And then, transfer it to an airtight container, cover, and refrigerate.
STORE: store it in an airtight container in the refrigerator for up to 2 weeks.Can I use heavy cream instead of whipping cream?Yes, heavy cream and heavy whipping cream are essentially the same, both must contain at least 36% or more milk fat. The name may vary depending on the brand.Heavy Whipping Cream or Heavy Cream vs Whipping CreamHeavy whipping cream and heavy cream are essentially the same thing, and both must contain at least 35% or more milk fat. However, whipping cream, or light whipping cream, is slightly different since is lighter - it contains 30% to 35% milkfat. and contains 30% to 35% milkfat. Heavy cream and heavy whipping cream are best for this recipe.TIPS:
Make sure to cover the cream mixture with a breathable cloth, no lids or plastic wrap.
Don't rush the process! The mixture needs 24 hours to get the right consistency.
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.