- 2 c. heavy cream
- 3 tbsp. lemon juice
- 1 tsp. cream of tartar
Set up a double boiler (or just float a metal mixing bowl in a large saucepan of water) on medium-high heat.
Add cream to bowl. Heat until warm.
Whisk in lemon juice and cream of tartar. Stir and continue heating until temperature reaches about 180°.
While heating, line a colander with cheesecloth (a couple of moist paper towels work, too). Once the mix is hot enough, pour it into the strainer.
Chill in the refrigerator overnight, then spoon into a container. Ought to be good for about a week.
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This batch was just used to fill some crepes.