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Place cream and malted milk powder in pot and whisk together over medium heat.
Once heat has reached 82 degrees, keep out between 82 - 87 degrees Celsius for 5 minutes, stirring with a rubber spatula as it does, making sure no film layers the bottom.
After five minutes take off heat, and stir in the lemon juice.
Pour into bowl, cover with cling film and place into the fridge for 4-6 hours, the longer the better.
Line a bowl with a coffee filter or muslin cloth and pour the cream into it, making sure there is enough space to let it drip.
Allow to drip overnight, or until it's thickened up.
Gently squeeze excess water content out of the drip bag before popping into an airtight container in the fridge.
It can last up to a week if stored properly, but 5 days is a more reasonable storage time.
You can also freeze for up to 6 weeks, so feel free to portion some into the fridge or some into the freezer.