Heat 1 quart of light cream to 180F (82C) Add 1/4 teaspoon tartaric acid* and 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.