Mix the whipping cream and lemon juice together, and then stir in the milk.

Pour the mixture into a jar with a tight fitting lid and shake well.

Remove the lid and cover the jar with a clean piece of paper towel or cheesecloth and secure it to the top of the jar with a rubber band.

Let the mixture sit overnight at room temperature or for up to 24 hours.

After 24 hours the mixture should be thick and somewhat firm. Stir well and cover with the lid. Store in the fridge for up to 2 weeks.