• 2 cups whole milk
  • 2 cups heavy cream
  • 3 tbsp fresh lemon juice
  • Salt to taste
  • Flavorings to taste (lox or scallions)


  1. In a pot, heat cream and milk on medium heat, until it comes to a simmer.
  2. Add lemon juice in 3 parts, while stirring for 1 minute in between each addition.
  3. Continue gently stirring until larger clumps of curds form and separate from the whey.
  4. Turn off the heat, cover, and allow to sit for 5 minutes.
  5. Place a strainer over a bowl and line with cheesecloth. Strain the curds to drain all of the whey.
  6. Add the curds to a blender or food processor, season with salt, and blend until completely smooth and creamy.
  7. Transfer to a container with a lid and refrigerate.