Added to shopping list. Go to shopping list.
Ingredients1 h 25 m servings 75 cals
Original recipe yields 28 servings (3 1/2 cups)
- Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes
- Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.
- Cook's Notes:
- You can find tartaric acid online or in specialty shops, such as those specializing in confectionery or home-brewing.
- If you don't see curds forming in step 1, add a tiny pinch more of tartaric acid and stir for another 5 minutes. Don't add too much tartaric acid at once, or your cheese will become grainy.
Per Serving: 75 calories; 7.4 g fat; 1.4 g carbohydrates; 1 g protein; 25 mg cholesterol; 15 mg sodium. Full nutrition
ReviewsRead all reviews 1