Step 1

Pour the cream into a small heavy bottomed pot and heat on medium until it reaches 190 degrees F on a candy thermometer. Heat the cream gently so it doesn't scorch.

Step 2

Add the lemon juice, and keep the cream at 190F for another 5 minutes, stirring gently. I found it easiest to keep moving the pot on and off the flame to maintain the temperature. The cream will thicken and coat the back of the spoon.

Step 3

Let the cream cool to room temperature, which will take about half an hour.

Step 4

Line a mesh strainer with several layers of cheesecloth, and set that over a bowl to catch the dripping whey. Pour the cream into the cheesecloth. Cover loosely with plastic and refrigerate for 8 hours.

Step 5

Remove the cheese from the cheesecloth and keep in a tightly closed container in the refrigerator until ready to use.

Step 6

Makes approximately 1 1/4 cups. Plan to use the cheese within a week or so.