- Cooking Time:
- Preparation Time:
- 12 cups whole milk
- 1 1/2 cups whole-milk yogurt
- 1 1/2 cups heavy cream
- Pinch salt
- Pinch ground nutmeg
- In a large kettle, combine the milk, yogurt and cream and bring to a boil over medium-high heat. Boil for 2 minutes, or until the milk is very curdled.
- Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. Place the strainer over a deep bowl and pour the milk through the strainer. Drain 30 minutes, making sure the strainer doesn't rest in liquid.
- Gather up the loose ends of the cloth and twist gently to extract more liquid. Transfer the curds to a bowl and stir in the salt and nutmeg.
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