Homemade Mascarpone

By vealam

Ingredients

• 2 Cups Heavy Cream(make sure it's not UHT pasturized or ultra-pasturized)
• 1 Tablespoon Lemon Juice(fresh)

Details

Servings 1
Adapted from thekitchenmccabe.com

Preparation

Step 1

Heat the cream on medium heat in a saucepan until just simmering(stir frequently to avoid the bottom scalding).
Add the lemon juice to the cream and continue stirring until the cream curdles. You will not see it separate into little pieces mixed with whey, rather it will thicken enough to heavily coat the back of your spoon.
Place 4 pieces of slightly dampened cheesecloth layered together over a fine mesh sieve and set on top of a bowl.
Pour the cream into the sieve and let sit out on the counter until completely cooled. Do not press on the cream, or squeeze!
Cover the bowl and sieve with plastic wrap and refrigerate overnight.
Use as desired for desserts and other dishes.
Will keep for 1 week.