Ingredients
300ml (1 1/4 cups) cream (thickened/whipping cream or heavy cream)
1/2 tspn lemon juice (or 1/8 tspn tartaric acid)
Preparation
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.
