Best the whipping cream in a saucepan over low heat stirring constantly without scorching to bottom
when you see bubbles remove from the heat and add lemon juice and continue stirring until it is thick and coat the back of the spoon..leave it aside for 30 minutes
Then strain through muslin cloth and keep it covered and refrigerate overnight.
Next day you could see the creamy cheese with extra water reserved at bottom..
whisk the cream well to get smooth creamy and use as such