Ingredients
1 quart cream (not ultra-pasteurized if possible)
1/4 teaspoon tartaric
Method
Sources
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dataset
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Gathered
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Italian cream cheese — tiramisu, pasta, risotto finishing
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian cream cheese — tiramisu, pasta, risotto finishing
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Humidity-controlled cheese storage — keep artisan cheese perfect
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Heat CREAM to 180 degrees F (82C). Add 1/4 t TARTARIC ACID. 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.