Homemade Mascarpone Cheese

Heat cream gently in heavy-bottomed saucepan until it reaches 190 F, stirring to ensure the bottom doesn’t scorch. If you don’t have a thermometer that is OK – you will know you’re at the right temperature when the cream is simmering very gently.

Add lemon juice to the cream and keep the mixture at 190 F (that gentle simmer) for 5 minutes while continuing to stir. The cream will thicken up so that it coats the back of your spoon, but no visible curds will form.

Remove the saucepan from the heat and allow to cool for 30 minutes. Once it has cooled, pour the cream into a sieve lined with four layers of cheesecloth and set over a bowl.

Allow the cream to drain, letting it cool completely. Cover the sieve with plastic wrap, and put the sieve in the fridge overnight. The next day, remove the cheese from the sieve and store in the refrigerator for up to 10 days.