Place cream in a saucepan over medium heat. Stirring continuously, heat to 190-195°F; this should take about 15 minutes.

Add lemon juice, and, stirring continuously, maintain temperature between 190-195°F for 5 minutes.

Remove from heat and let cool 20 minutes.

Pour into a colander lined with butter muslin and drain 8 to 24 hours in a refrigerator.

Transfer to an airtight container.