Mascarpone

Yield
6
Cooking Time
8 hours and 5 minutes

Ingredients

  • 4 C heavy cream
  • 2 Tbsp lemon

Instructions

  1. Pour cream into a large sauce pan and heat to a simmer (you don't want it to boil). Stir in lemon juice. With a candy thermometer, monitor the temperature and keep around 190º. Cook for about 5 minutes, stirring frequently with a rubber spatula, till mixture thickens.
  2. Remove from heat and let cool to room temperature.
  3. Pour through a strainer lined with a double layer of cheesecloth and positioned over a bowl. Flip cheesecloth over top of strainer and refrigerate for 8 hours.
  4. Scrape cheese from cheesecloth into a storage container and press plastic wrap over the surface.
  5. Store for up to a week.