Based on the Skinny Chick


  • 2 cups heavy cream (pasteurized, not ultra-pasteurized) 
  • 1 tablespoon freshly squeezed lemon juice


  1. Pour cream into a large sauce pan and heat to a simmer (you don’t want it to boil). 
  2. Stir in lemon juice. 
  3. With a candy thermometer, monitor the temperature and keep around 190º. 
  4. Cook for about 5 minutes, stirring frequently with a rubber spatula, till mixture thickens. 
  5. Remove from heat and let cool to room temperature. 
  6. Pour through a strainer lined with a double layer of cheesecloth and positioned over a bowl. 
  7. Flip cheesecloth over top of strainer and refrigerate for 8 hours. 
  8. Scrape cheese from cheesecloth into a storage container and press plastic wrap over the surface.
    Store for up to a week.

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