Heat milk until hot (not boiling)
Add vinegar, stir gently
Let curds form, strain, press lightly
Heat milk and cream
Add vinegar, stir
Strain and blend until smooth
Whip cream until butter separates
Rinse butter in cold water
Add salt if needed
Mix milk and butter until smooth
Use as heavy cream substitute
Blend egg, lemon juice, salt
Slowly add oil while blending until thick
Simmer milk and sugar on low heat
Stir until thick and reduced
Cool before use
