Place cream in a double boiler and heat until it reaches 85C (185F). Add your acid of choice, either tartaric acid solution OR lemon juice. Keep the cream at 85C (185F) for 5 minutes then remove from heat. Let cool for several hours or overnight.
Pour cooled cream into cheese cloth that has been layered into a colander. Drain for several hours or overnight. Unwrap and store in an airtight container for up to 4 days.
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