|Milk||1 Quart (unpasteurized)|
|Heavy cream||2 Cup (32 tbs)|
1. Combine the milk and cream. Pour into a shallow pan. Cover with waxed paper and let it stand in a cool place undisturbed 48 hours.
2. Carefully place the pan over low heat. Let the milk heat slowly until the top crinkles. Remove the pan from the heat, let the milk cool and set the pan in the refrigerator to chill.
3. Skim off the cream, which will be of the consistency of soft cream cheese.