1 lt cream 2 tbsp lime juice Heat the cream in a doubleboiler over low
heat, stirring frequently for about 15 minutes or till it almost reaches
boiling point. Add the lime juice and continue stirring till it starts
to curdle. The cream will not split, but start to thicken and streaks of
whey will be seen. Once it seems thick enough to coat the back of a
wooden spoon, take it off the flame. Remove from heat and allow to cool
to room temperature. Drape a muslin cloth, folded over at least four
times, over a deep sieve line. Place a bowl under the sieve. Pour the
mixture into the muslin cloth. Do not squeeze, press down or place any
weight over the cheese. Once the cream is completely cool, cover with
cling wrap and refrigerate for 8-12 hours. Discard the whey. The cheese
is ready to be eaten. Consume within a week.
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