Directions

Bring 2 inches of water to a boil in a wide skillet or double boiler. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium stainless (or metal) bowl, then place the bowl into the skillet or on top of the double boiler. Heat the cream stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently. When done, it will be thick, like the consistency of crème anglaise. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.