1 quart light cream or half and half
1/8 to 1/4 tsp tartaric acid
Heat cream in double boiler to 185°
Take off heat
Add 1/8 tsp of tartaric acid and stir for several minutes.
Mixture will thicken to cream of wheat consistency. Add more tartaric acid if not thick enough.
Ladle curds into muslin lined colander and drain for 1 hour.
Cover and refrigerate for up to 2 weeks.