Ingredients:
- 2 cups heavy cream
- 1 Tbsp lemon juice
Instructions:
- Use a heavy bottomed pot if possible.
- Bring the cream around 185F(85C) to 190F(88C). This is the temp when you see bubbles at the edges and it’s about to start boiling
- Stir frequently if you are not using bottomed pot. Once you reach the proper temp of 185F-190F add the lemon juice.
- Proceed cooking at the same temp for another 3 mins and stir frequently.
- Put a spoon in the cream and run your finger at the back of the spoon. It should be a clear cut.
- Set aside for 30 mins.
- Strain through a cheese cloth or a regular cloth for more fat. Top with plastic film and put in a fridge for 24h.
