Ingredients
1 quart whole milk
1 cup heavy cream
1 tsp salt
3 tbsp white wine vinegar
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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add milk and cream to a medium pot. bring to a gentle simmer then add salt and vinegar. give it a srir and you will see the curds separating. let it stand for a few minutes. then transfer to a mesh strainer lined with cheese cloth or a single layer of paper towels. let it drain for at least 30 minutes or until your desired consistency. enjoy warm or refrigerate. use within 5 days