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Just coat the pan with softened butter and add heavy cream to it.
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Bring to boil in medium flame with on and off stirring.
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When you see bubbles on the sides of the pan remove from flame and add lemon juice and cream of tartar / baking powder.
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Keep stirring and you will notice/feel the cream getting thick while you stir.
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Look this process won't curdle the cream, just it thickens the cream.
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Let stir for couple more minutes for the steam to escape.
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When cream cooled completely pour over a cloth (use a thick material or 2 layers, it should not strain much) tie well on a bowl.
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Let them sit in refrigerator by covering the top with lid for 12-24 hours.
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You can see a little whey water collected in the bowl and the cheese looks super perfect smooth, shiny and airy in texture.
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This homemade cheese can be used as the recipe calls and store in refrigerator for 2 days.
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In unavoidable situation you can freeze, thaw several hours before use and blend in processor/mixie otherwise texture looks grainy.
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I have used the Whipping cream brands as shown in video and picture below..and never tried non dairy whipping cream.
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Have got lot of queries with Indian brands, please do experiment with minimal quantity.
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If you are benefited and the outcome is good please do show your love and share so others will know.