In a bowl take the cream.
Arrange it on a double boiler.
Let the cream reach 190°F.
If you don't have a thermometer, then touch the cream with your finger. It should be extremely hot. Be careful and don't burn the finger.
Mix citric acid with 3 tbs of water and allow it to dissolve.
Add it to the cream and mix well.
It will not curdle or become thick.
Just keep on stirring for 10 minutes.
Now remove the bowl and set it on counter for 20 minutes.
Line a sieve with a cotton cloth.
Place it inside a bowl to collect the dripping whey.
Now pour the cream into the sieve.
At first the cream will pass the sieve and will get collected in the bowl below. But after 10 seconds, the cheese will stop the cream from passing through the sieve.
Now pour back the cream from the bowl into the sieve.
Cover and allow it to cool.
Place the set up in refrigerator for 8-10 hours.
Keep on discarding the whey which gets collected in the bowl. We don't want the whey to get back into the cheese.
The next day, shift the cheese to a smaller arrangement.
Tie the cloth on a spoon or chop sticks or satay stick and hang it inside a small jar.
Let the cheese drain for another 24 hours.
The next day, remove the cloth and creamy cheese will be ready.
You can use it right away in any dish or transfer to an airtight jar and freeze it.