I have seen a few recipes.. Some use Lemons , some use Vinegars, some use buttermilk some used whole milk. So it appears that different ways exist? Yesterday i made some for the first time. 2C Heavy Cream 1C 0% Milk pinch of sugar pinch of salt zest of 1/2 lemon and juice ( about 2T ) Cooked to 175 and added acid, let set about 30 mins. drained in a tea cloth, over night. What I noticed, it didn't drain as well in the tea cloth, this seems more like a cream fresh? Really creamy ( not grainy but not the curds that i expected. Not hot enough before acid? would be better drained through a cheese cloth? Doesn't taste bad, maybe a bit lemony. So I'll have to watch where I use it. Help and what is your go to recipe?