Homemade Mascarpone

Step 1

Pour cream into a heavy bottom saucepan over medium heat.

Step 2

Clip a candy thermometer to the pot, being sure that the probe touches the cream. Cook, stirring frequently to prevent scorching, until the cream reaches 190°F.

Step 3

Add the lemon juice to the pot and stir to combine. Continue cooking, stirring constantly with a rubber spatula, for another 5 minutes, maintaining the temperature at 190°F. The mixture will thicken.

Step 4

Take the pot of mascarpone off the heat and allow it to cool to room temperature.

Step 5

Line a fine mesh sieve with multiple layers of cheesecloth and place it over a bowl. Transfer the thickened cream into the lined sieve and refrigerate it, with the bowl underneath, for at least 8 hours.

Step 6

Use a spatula to scrape the mascarpone from the cheesecloth into an airtight container. Cover and store in the refrigerator for up to 1 week.