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Pour the cream and lemon juice in a sous-vide bag, agitate the bag a bit, and place the bag in a 180-degree water bath. Let it cook for about 45 minutes. Remove the bag from the bath, and let everything cool until you can handle it comfortably.
Carefully pour the now-curdled milk into a colander lined with a couple of layers of cheese cloth over a bowl and set the whole thing in the fridge overnight. Transfer it to a container enjoy.