How to make it

  • In a medium saucepan, bring the milk to a rolling boil.
  • Pour in the heavy cream and salt, and again bring the mixture to a boil. Reduce heat and simmer on low for 2 hours.
  • Turn off heat. Let pan stand on the stove without mixing for 6 hours. Then turn on heat again and bring to a simmer. Continue simmering on low heat for 1/2 hour. Cool at room temperature without mixing.
  • Place pan in refrigerator for 24 hours. Transfer contents to an airtight container and store refrigerated for up to 2 weeks.

Reviews & Comments 1

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    " It was excellent "
    chefelaine ate it and said...
    Sounds GREAT! FIVE! :+D
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