Featured Pinch Tips Video
- 1 qt
- half and half or light cream (it must be pasteurized not ultra-pasteurized)
- 1/8 tsp
- tartaric acid (or 1 tablespoon of lemon juice)
1In a double boilier heat cream to 185F
2add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
3The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
4Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
5Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound