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Cook Time: 20 mins
Set Time: 3 hrs
Chilling Time: 24 hrs
Total time: 1 day & 3.5 hrs
Servings: 2 cups
In a medium size pot, heat the cream over medium low heat to 185 F (85 C), stirring constantly. This will take some time.
Once the cream is at 185 F (85 C), add the lemon juice, still stirring constantly, keeping the temperature between 180F (82C) and 190F (88C) for 3-5 minutes.
Remove from the heat, still stirring, and leave covered at room temperature to cool. It may take up to three hours to cool thoroughly.
In a large bowl, place a sieve (make sure sieve is not touching the bottom of the bowl), and line the sieve with a clean cotton tea towel or 3 or 4 layers of cheese cloth. Pour the cooled cream into the cloth lined sieve, then cover the cream with plastic wrap and place the bowl into the refrigerator for 24 hours to separate.
Scrape the cream off the towel with a spatula and store in a sealed container in the refrigerator for up to three days. The whey at the bottom of the bowl can be used in other recipes.
Makes about 2 cups of cheese.