Gather ingredients. Have your 1 tablespoon lemon juice ready before starting the procedure.
Transfer 1 cup heavy cream to a heavy bottom pan saucepan. Bring cream to 185˚ to 190˚ degrees F (that is, 85˚ to 88˚ degrees C) on medium flame. Stir the cream occasionally.
Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185˚ to 190˚ degrees F (85˚ to 88˚ degrees C), then turn off the heat. The mixture should coat the back of a spoon.
Whisk the mixture well. Cool it down for 30 minutes.
Transfer the mixture into a clean towel-lined strainer. Cover the top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, for 20 to 30 minutes more.
Chill in the refrigerator overnight.
Next day, store the cheese in a sterilized jar and use as required.
Notes
check out our notes and storage section for more details.