Instructions

1. In a large pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture reaches a temperature of 185°F (85°C).
2. Once the desired temperature is reached, remove the pot from the heat and gently stir in the fresh lemon juice. You should see the mixture begin to curdle.
3. Allow the curdled milk to sit undisturbed for 15 minutes, so the curds can fully form.
4. Prepare a cheesecloth-lined strainer set over a large bowl. Carefully pour the curdled mixture into the strainer to separate the curds from the whey.
5. Gather the corners of the cheesecloth and tie them together. Hang the bundle over the bowl, allowing it to drain for at least 6 hours or overnight in the refrigerator for a firmer texture.
6. After draining, transfer the curds to a mixing bowl and stir in the granulated sugar until well combined. Adjust the sweetness to your preference.
7. Spoon the Petit Suisse into individual serving dishes or jars and refrigerate until ready to serve.
8. Serve chilled, topped with fresh fruit, a drizzle of honey, or a sprinkle of sugar for added sweetness.