Cheese

Description

The dish is prepared without unnecessary complications. If your recipe calls for a softer cheese, it may require less time under pressure. If you notice small lumps in the cheese, don't worry—they will smooth out when blended with a mixer or blender. This cheese can be used for making desserts such as tiramisu or cheesecake. The finished dessert can be served at the table.

Instructions

1. 1

   Step 1

   Pour the cream into a dry saucepan.

2. 2

   Step 2

   Place over a water bath and wait until the cream temperature rises to 85 degrees.

3. 3

   Step 3

   Add the lemon juice and return the cream to the double boiler. Cook, constantly monitoring to ensure the temperature does not exceed 84 degrees.

4. 4

   Step 4

   When the cream thickens, remove from heat and cool to 45 degrees.

5. 5

   Step 5

   Drain the cheese in a colander using a cotton towel. Let the whey drain off, then hang the cheese in a clean towel overnight to drain thoroughly.

6. 6

   Step 6

   The next day, place the cheese back into the colander and press down with a weight on top. Refrigerate for 10 hours.

7. 7

   Step 7

   When the cheese reaches the desired consistency, remove it from under the weight and taste it.