Cream Cheese

Ingredients

• 1 pint heavy cream
• 3 Tablespoons lemon juice

Directions

Pour the cream into a heatproof bowl and place over a pan of simmering water. Once the cream is warm, stir in the lemon juice. Continue to heat, stirring occasionally, until the cream reaches 180° F. Remove from the heat.

Line a colander or strainer with cheesecloth, and place over a bowl. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and refrigerate for up to 1 week.