Homemade Mascarpone Cheese

1. 1

   Heat cream gently in heavy-bottomed saucepan until it reaches 190 F, stirring to ensure the bottom doesnt scorch.

2. 2

   If you dont have a thermometer that is OK you will know youre at the right temperature when the cream is simmering very gently.

3. 3

   Add lemon juice to the cream and keep the mixture at 190 F (that gentle simmer) for 5 minutes while continuing to stir.

4. 4

   The cream will thicken up so that it coats the back of your spoon, but no visible curds will form.

5. 5

   Remove the saucepan from the heat and allow to cool for 30 minutes.

6. 6

   Once it has cooled, pour the cream into a sieve lined with four layers of cheesecloth and set over a bowl.

7. 7

   Allow the cream to drain, letting it cool completely.

8. 8

   Cover the sieve with plastic wrap, and put the sieve in the fridge overnight.

9. 9

   The next day, remove the cheese from the sieve and store in the refrigerator for up to 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.