Whisk heavy cream powder and water in a pot over medium low heat. Heat to 185°F whisking often to prevent scorching. You will see steam begin to rise but it should not boil. **Do not boil the cream; it will start to burn if it goes beyond 185°F. Cream should just reach the scald stage.
Once 185°F is reached, add Judee’s Cream of Tartar and whisk for 1-2 minutes. Turn off the heat and let cream thicken and coagulate into a curd.
Pour curd into a strainer lined with a coffee filter; a dampened cheesecloth can be used, if desired.
Refrigerate for 24 hours to drain. May be covered and kept for up to one week.
