Scale

Cook Mode Prevent your screen from going dark

In a medium, non-reactive saucepan, combine milk, cream and salt.
Using a candy thermometer, heat to 190 degrees, stirring occasionally to prevent scorching.
Once it reaches 190 degrees, remove from heat and add lemon juice.
Stir gently a couple of times to combine, then allow to sit undisturbed for five minutes.
Place a strainer lined with a thin towel (or a couple of layers of cheesecloth) over a large bowl.
Slowly pour mixture through the strainer, and allow it to drain for 1-2 hours. The longer it drains, the drier it will become. (I usually stop draining right at the hour mark.)
Store in an airtight container in the refrigerator for up to 1 week (this will depend on the freshness of your milk and cream, so it could be a couple of days or even 10 days or more – use your nose as a freshness guide!)