Put the cream in a pot and cook it on a medium-low flame in a double boiler, stirring constantly, until it reaches 85/90°C – 185/195°F (this will take about 15 minutes).

Add the lemon juice and keep cooking and stirring until the cream thickens and coats the spoon.

Remove the pot with the cream from the fire and keep it to cool down for 20 minutes.

Line a colander with a double layer of cheese cloth and put it on top of a big bowl (so you can collect the whey that will come out of the cheese).

After the 20 minutes are up, pour the thickened cream in it and let it cool down completely.

Then cover it with some cling wrap and put it the fridge to drain slowly and thicken overnight or, better, for 24 hours.