1. Heat CREAM to 180 degrees F (82C). 2. Add 1/4 t TARTARIC ACID. 3. Stir for about 10-15 minutes. 4. The cream should thicken with small flecks of curd. 5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. 6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). 7. In the morning, scoop out the cheese and put into an airtight container. 8. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies. 9. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. 10. Many wine and liquor stores carry wine making supplies and may have tartaric acid. ---------------------------------------------------------------------------
Ingredients
