Heating cream with lemon juice, then draining it under refrigeration, produces a rich, soft cream cheese for desserts and sauces. The result depends on cream composition and draining time.

Recipe at a glance

Yield: varies with the cream and draining
Timing: use the stages and doneness cues below; yield and timing have not been kitchen-verified in this audit.

Estimated prep time: 10 minutes
Estimated cooking/resting: 6 minutes plus overnight draining
Total time: includes the preparation, cooking, and resting stages above.
Difficulty: Level 3 — Intermediate ■■■□□
Cost: Level 3 — Moderate $$$$$

Ingredients

• 2 cups heavy cream
• 1 tablespoon lemon juice

Instructions

1. Warm the cream gently in a saucepan to about 180°F, stirring and monitoring with a thermometer. This temperature is below a boil; do not describe it as a vigorous simmer.
2. Hold near that temperature for about 3 minutes, then stir in the lemon juice. Continue heating gently for about 3 minutes, without boiling or scorching.
3. Remove from heat. Let it cool briefly, about 30 minutes, without leaving it at room temperature for an extended period.
4. Line a fine strainer with several layers of clean cheesecloth and set it over a bowl. Add the mixture, cover, and refrigerate overnight to drain.
5. Transfer to a clean covered container and keep refrigerated.

Cook’s notes

Use pasteurized cream. Do not promise a fixed amount of whey or a precise yield: products differ. This is fresh dairy, not a shelf-stable or canning recipe; make a small batch and use promptly.

Serving suggestions

Use in dessert fillings, spoon over berries, or finish a compatible sauce.

Beverage suggestions

With a berry dessert, offer coffee, tea, or water.