This bruschetta goes so well with a glass of Chardonnay for my 5 o’clock happy hour at home. Great to serve as an appetizer for your next dinner party.
Total Time
1hr 30min
5.0
1 Rating
Author: Fool Proof Living
Servings:
4
Ingredients
•
4
cups
Milk
•
2
cups
Heavy Cream
•
1
tsp
Kosher Salt
•
3
Tbsp
White Wine Vinegar
Cooking Instructions
1.
Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside.
2.
Pour the whole Milk (4 cups), Heavy Cream (2 cups), Kosher Salt (1 tsp) in a large nonreactive saucepan like a Dutch oven.
3.
Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches 185 degrees F (85 degrees C).
4.
Turn off the heat and slowly add the White Wine Vinegar (3 Tbsp). Gently stir it once and let it sit undisturbed for 3 minutes. You will see it getting curdled.
5.
Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour, or more like 2 hours.
6.
You can either use immediately or transfer it in an airtight container and refrigerate.
Author's Notes
As long as it is refrigerated it will be good for 4 to 5 days. Enjoy on french bread with a side of salad.
Nutrition Per Serving
CALORIES
533
FAT
44.3 g
PROTEIN
9.9 g
CARBS
21.7 g
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