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Ingredients
- 300ml (1 1/4 cups) cream (thickened/whipping cream or heavy cream)
- 1/2 tspn lemon juice (or 1/8 tspn tartaric acid)
Method
- Heat cream in saucepan until small bubble form at edge (not boiling), add lemon juice/tartaric acid and maintain heat for 2 minutes. Allow to cool in pan to room temperature. The mix should be thick, if not - reheat and add a bit more lemon/tartaric acid.
- Place a sieve over a bowl, line the sieve with cheesecloth (I use 3 layers of chux wipes - unused of course!). Pour the mix into the sieve. Place in fridge and allow to drain overnight.
- The cheese can then be used as normal in recipes such as tiramisu, cheesecakes or eaten with fresh fruit.
