Prep time: 30 minutesCook time: 15 minutesTotal time: 45 mins
Ingredients
16 ounces whole heavy cream
1/2 tablespoon lemon juice
Instructions
- Place a medium-size saucepan over medium heat and add the cream. Stir with a wooden spoon or rubber spatula, until it reaches 185 F (85 C). You can use a candy thermometer to check the temperature.
- Once it reaches 185 F, remove from heat and continue to stir until the temperature drops to 140 F (60 C).
- Place the saucepan again over medium heat, stir the cream and bring it back up to 185 F (85 C), while stirring lower the heat and add the lemon juice, try to keep the temperature at 185 F. Stir for about 3 minutes.
- Remove from heat and continue to stir until the temperature drops to 140 F (60 C).
- Next, pour the cream into a heatproof glass bowl, cover with a lid and place a tea towel on top. Let sit at room temperature for 3-4 hours.
- Place a sieve over a medium bowl, line the sieve with about 3-4 layers of cheese cloth, and pour the cooled cream onto the cloth and into the bowl.
- Cover with plastic wrap and a clean tea towel on top.
- Refrigerate for 24 hours before serving or using in recipes.