Put the cream, milk and lemon juice in the bowl, emulsify: 1 min. speed 4.
Pour the resulting mixture into a jar, cover it with gauze and leave at room temperature for 24 hours.
After a while you will notice that the cream has curdled, mix again with a spoon and the sour cream thermomix can be served... Buon appetito!
*For those who are intolerant to dairy products, it is possible to replace milk and cream with lactose-free ones.
It is kept closed in an airtight container and placed in the fridge for a few days.