1. Heat 1 qt of LIGHT CREAM to 180F (82C)
2. Add 1/4 teaspoon TARTARIC ACID 
3. Stir for about 10-15 minutes
4. The cream should thicken with small flecks of curd. 
5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
7. In the morning, scoop out the cheese and put into an airtight container.

** Tartaric Acid is available from any cheesemaking supply company and most wine making companies.  Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.  Many wine and liquor stores carry wine making supplies and may have tartaric acid.

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