Ingredients
20% Cream 500 ml
Lemon Juice 2 tbsp
500 ml of cream yields approximately 150 g of cheese. Heat the cream to approximately 80 degrees Celsius, add lemon juice or citric acid diluted with water, and simmer for 10 minutes.
As soon as you see small flakes in the cream, pour the mixture onto a linen napkin or towel (you'll lose a lot of the mixture through cheesecloth, even folded several layers).
Tie the corners and hang the knot over a tray. Collect the whey for pancakes. If the cream has curdled well, the whey will be clear. Straining takes about an hour.
You don't have to strain it completely—it will be a paste, almost ready-to-use cream.
Enjoy!
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