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- 1 litre of cream
(Or 500ml of cream and 500ml of full cream)
- 1/4 tsp of tartaric acid
(Or 15ml of lemon juice)
- Warm cream to 85 degrees Celsius/185 degrees Fahrenheit.
- Add tartaric acid or lemon juice and stir in thoroughly for 5-8 minutes.
The cream will start to thicken immediately, towards the consistency of custard. If this doesn’t happen, add a tiny drop more of tartaric acid but be careful not to add too much or you will end up with a grainy texture.
- Leave to rest and cool to room temperature.
- Ladle into a cheese cloth lined colander.
- Drain for 8 hours, or overnight.
- Remove from the colander and place in an airtight container.
Use immediately or within 2 weeks when stored in the refrigerator.