Homemade Marscapone Cheese

Heat the whipping cream in a non-reactive saucepan over low heat, stirring constantly to prevent scorching.

When the cream reaches 190 F (aboout 20-30 minutes), remove from the heat and stir in the lemon juice. Continue stirring until the cream curdles, and is thick enough to generously coat the back of a wooden spoon. Allow to sit undisturbed for 30 minutes.

Line a sieve with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl. Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely. Cover the sieve with plastic wrap and refrigerate overnight.

The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy. This will keep in the fridge for 7 to 10 days.