Ingredients:

  • 1 cup (238 g) heavy whipping cream
  • 1 tbsp (15 g) freshly squeezed lemon juice

Instructions:

  1. Pour the heavy whipping cream into a clean glass jar.
  2. Slowly stir in the lemon juice with a clean spoon until fully incorporated. Do not whip air into the cream.
  3. Cover the jar mouth with cheesecloth or a paper towel and secure it with a rubber band.
  4. Leave the jar at room temperature for 4 to 8 hours, until the cream has thickened and smells slightly tangy.
  5. Uncover the jar and stir gently once.
  6. Place a tight lid on the jar and refrigerate overnight until thick and firm enough to hold its shape on a spoon. Store in the refrigerator.