2 cups of cleaned and washed raspberries
2 liters of milk
8 tablespoons of vinegar
1 tablespoon of lemon juice
to taste
3/4 cup of heavy cream
2 cups of cleaned and washed raspberries
2 liters of milk
8 tablespoons of vinegar
1 tablespoon of lemon juice
to taste
3/4 cup of heavy cream
Mash the raspberries with 1 fork and reserve
Place the milk and vinegar in a pot and bring to a simmer
Do not let it boil
As it heats up, the milk will curdle and appear yellowish
Remove from heat and strain through a cheesecloth
Fold the cheesecloth into a sack-like shape
Secure under an open faucet for a few seconds
Squeeze and hang to drain
When well drained and still slightly firm, place in a bowl and combine with raspberries and lemon juice
Mix well
Strain through a fine-mesh sieve
Sweeten to taste
Add heavy cream and mix well
(If using fresh heavy cream, beat it slightly to make creamy.) Store in an airtight container in the refrigerator
Serve chilled after 10 hours.
