1 litres of cream
1/4 tsp tartaric acid
- or 2 tbsp. lemon juice

1 pinch of Mesophilic starter culture
   - or ½ dl buttermilk or soured milk
1-2 drops of rennet

• Heat the cream to 85°C.
  
  
• Dissolve tartaric acid in 2 tbsp water.
  
  
• Add the dissolved tartaric acid to the cream and stir well.
  
  
• Cover with a lid and refrigerate the cream for about 12 hours while the cream thickens and slowly seperates into whey and curd.
  
  
• Pour the cream into a collander lined with cheese cloth and suspend it over a bowl or pot to collect the whey.
  
  
• Move the curd back into the fridge to drain for another 12 hours.
  
  
• The cheese is now ready to be savoured - or stored in a suitable container with lid.
  
  
• Stays fresh in the fridge for nearly 2 weeks.

Note:
Tartaric acid can be substitued by a mesophilic starter culture or buttermilk and/or a few drops of rennet. Do not add the culture to the cream until after you have heatet and cooled it to temperatures below 40°C