I N G R E D I E N T S
1 quart light Cream
1/4 teaspoon tartaric Acid**
Heat 1 qt of light cream to 180F (82C)
Add 1/4 teaspoon tartaric acid*

I N S T R U C T I O N S

Stir for about 10-15 minutes
The cream should thicken with small flecks of curd.
Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
In the morning, scoop out the cheese and put into an airtight container.

** Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.

Home Cheese Making Book by Ricki Carroll

Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll. The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. This is "the" first cheese making book you should buy.