- 1
Ingredients
- 2 c heavy cream
- 1 T lemon juice
Preparation
Step 1
In a saucepan over low heat, slowly bring the heavy cream to a low simmer. The temperature should climax at 180° F, and the goal is to try to keep it around there. Let the cream simmer at 180° F for about 3 minutes, then add in the lemon juice and simmer for another 3 minutes.
Remove the pan from heat, and let the mixture cool to room temperature. I find it's best to step away for just half an hour. Perhaps you should take this time to dream about how you'll enjoy the finished product.
Fill a small strainer with several layers of cheesecloth (I use 3 layers) and put a small bowl under the strainer. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl with the cheese and cheesecloth in the fridge overnight to strain out the whey. My cheese usually releases only a few tablespoons of whey, but the mascarpone still comes out thick and creamy in the morning. Who could have imagined that a delicacy like this could be so easy to make!