Monday, November 27, 2017
1 cup heavy whipping cream
1 T fresh lemon juice
Pour cream into a clean canning jar fitted with a clean lid and screw on band.
Add the lemon juice.
Screw on the lid and shake vigorously to thicken the cream.
Remove lid and cover with a clean cloth secured with a rubber band or loosely covered with plastic wrap.
Let sit in a warm spot for 24 hours.
Stir contents and screw on lid and refrigerate up to two weeks.