Prescinseua: Less Traditional

• 6 ounces/170 ml whole milk
• 1 teaspoon/5

Gently heat the milk only until it is tepid — do not let it boil. Then add the lemon juice, stir, and heat until the milk almost reaches a boil. Remove from the heat and cover. The milk will quickly coagulate. Then strain through a sieve or cheesecloth, separating the whey from the curds. Add a touch of cream to the whey, and you will have your sauce. I recommend that you place the curds in a b