Add an inch or so of water to a large skillet and bring it to a boil. Pour your cream into a stainless steel bowl and place it into the skillet. Cook the cream for 15 minutes or until it reaches 190 deg F. Add in the lemon juice and keep it at 190 deg for 5 minutes stirring to avoid scalding. The cream should coat the back of a wooden spoon and leave a defined stripe when you swipe your finger across the spoon.

Place either a paper towel, a coffee filter, or cheesecloth into a strainer and place that over a bowl.

Pour your mixture out into a strainer. You'll see some liquid leak out of the strainer, the remainder will be absorbed by the cloth. Once cool, cover and place in the fridge overnight.

The next day, remove from the strainer and fluff up. Add to a mason jar or plastic container and store in the fridge for 7 to 10 days.