2cupspure cream - minimum 35% milk fat(heavy cream for my US friends)
1tablespoonof fresh lemon juice
Add the cream to a saucepan and slowly bring the temperature up to 82 degrees C (180 degrees F). (I used a candy thermometer) Simmer at this temperature for 3 minutes, giving an occasional stir
Add the lemon juice, stir and simmer for a further 3 minutes at 82 degrees C (180 degrees F).
Leave to cool for about 45 minutes. Sit a fine strainer over a bowl and cover with 4 layers of cheesecloth. Pour the mixture in and refrigerate over night. It will be ready to use in the morning
A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream. Don’t use thickened cream as it often contains a thickener such as gelatine. Pure cream works beautifully.