Fresh farmer's cheese made on the stovetop

Pour the risen cream off the milk and measure eight cups into a Dutch oven.

Add the kosher salt.

Heat slowly over medium high to 190F, stirring occasionally; at that scalding point it steams and ripples gently but does not reach a boil or a simmer.

Variation: strain about an hour for a softer cheese, overnight for firmer, or weight it with a 28 ounce can for something firm enough to slice, like paneer.

Cut the heat, add the lemon juice, stir decently and leave it alone; the acid curdles the milk into soft curds.

Set a timer for 15 minutes so all the curds have a chance to form.

Cut through the curds with a skimmer or a big slotted spoon and lift them gently into the cheesecloth-lined strainer, keeping them in big pieces and separate from the whey.

Let it drain in the fridge 12 to 16 hours, collecting the whey, until firm and spreadable.