Homemade Marscapone Cheese

1. 1

   Heat the whipping cream in a non-reactive saucepan over low heat, stirring constantly to prevent scorching.

2. 2

   When the cream reaches 190 F (aboout 20-30 minutes), remove from the heat and stir in the lemon juice.

3. 3

   Continue stirring until the cream curdles, and is thick enough to generously coat the back of a wooden spoon.

4. 4

   Allow to sit undisturbed for 30 minutes.

5. 5

   Line a sieve with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl.

6. 6

   Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely.

7. 7

   Cover the sieve with plastic wrap and refrigerate overnight.

8. 8

   The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy.

9. 9

   This will keep in the fridge for 7 to 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.