Mascarpone

NOTE: Servings will depend on how you use the Mascarpone

Into a very large pan place about 1 1/2 inches of water on to boil. When water comes to a boil, reduce heat to LOW and bring to simmer. Place cream into a medium size glass/metal bowl. Set bowl directly into pan with simmering water (creating a water bath). Insert your digital thermometer and allow cream to rise to 189 degrees F, stirring often. When cream reaches 189 degrees F (be patient this could take up to about 30 minutes), add lemon juice. Stir. When cream begins to bubble around the edges and is thickening remove bowl from water bath and allow to cool (approximately 25 -30 minutes).

While your cream is cooling prepare a sieve with dampened cheesecloth, place sieve over a bowl. When cream is cool pour mixture into the sieve. Cover with plastic wrap and refrigerate for a minimum of 16 hours (can leave up to 24 hours). Once the mixture has set the appropriate amount of time, uncover your Mascarpone, scrape it from cheesecloth and transfer to an airtight container. Discard liquid that remains in bottom bowl.

Use within a few days of making. Keep refrigerated.