Homemade Mascarpone Recipe

Preparation

1. Place the heavy cream in a large pot and bring it to a simmer, then remove from heat (do not let it boil),
2. Stir in the lemon juice,
3. Cover with paper towel and put the lid on (do not let the paper towel touch the cream),
4. Let it sit at room temperature until it comes to room temperature,
5. Remove the paper towel, put the lid back on and place the pot in the refrigerator overnight,
6. Place a strainer lined with 4 layers of cheesecloth over an empty bowl,
7. Add the cream, cover with plastic wrap, and place in the refrigerator, allowing the cream to strain out overnight,
8. When finished straining, transfer the cheese to an airtight container and store in the refrigerator,
9. Discard the whey,
10. Use fresh mascarpone up within four days.