Directions

Mix milk and cream in a sauce pan on medium heat. Heat to about 170 (or just before a simmer). Do not let it boil. Add a pinch of salt and mix in lemon juice. Remove from heat and let stand for 30 minutes. (Curdling will be almost instant). Set aside. Line a medium strainer with the cheese cloth. Pour the mixture in and allow it to drain for at least 20 minutes. (The more it drains the creamier it will be.)

While the cheese drains slice the bread. Spread fresh cheese on toast and drizzle with EVOO. Salt and pepper lightly. Share.