16 ounces (not ultra-pasteurized) organic whipping cream
1 tbsp fresh lemon juice
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium-sized heat-resistant bowl, then place the bowl into the water in the skillet.
Heat the cream, stirring often, to 190 degrees Fahrenheit. It will take about 15 minutes of gentle heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker and will cover the back of your spoon thickly.
When the cream reaches the temperature, keep it at that temperature for 5 minutes. Then remove the bowl from the water, and let the mixture cool for about 20 minutes. In the meantime, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Pour the mixture into the lined sieve. Once it is cooled completely, cover it with plastic wrap and refrigerate in the sieve overnight or up to 24 hours. Transfer to a sealable storage container or your mouth, whichever comes first.
Yields about 12 ounces.