Homemade Mascarpone Cheese

1. 1

   In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180u00b0 F and the goal is to try to keep it around there).

2. 2

   Let simmer at 180u00b0 F for about 3 minutes then add in the lemon juice.

3. 3

   Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.

4. 4

   Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.

5. 5

   Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).

* Per serving · 4 servings · Values may vary.

No additional tips available.