Creamy homemade mascarpone cheese is an easy homemade cheese that's fun to make right in your own kitchen --- use it in all sorts of authentic Italian recipes, both sweet and savory --- and save a lot of money while you're at it!
2cupsheavy creamnon-ultra-pasteurized is preferable
1-2Tbspfresh squeezed lemon juice
Pour the cream into a small heavy bottomed pot and heat on medium until it reaches 190 degrees F on a candy thermometer. Heat the cream gently so it doesn't scorch.
Add the lemon juice, and keep the cream at 190F for another 5 minutes, stirring gently. I found it easiest to keep moving the pot on and off the flame to maintain the temperature. The cream will thicken and coat the back of the spoon.
Let the cream cool to room temperature, which will take about half an hour.
Line a mesh strainer with several layers of cheesecloth, and set that over a bowl to catch the dripping whey. Pour the cream into the cheesecloth. Cover loosely with plastic and refrigerate for 8 hours.
Remove the cheese from the cheesecloth and keep in a tightly closed container in the refrigerator until ready to use.
Makes approximately 1 1/4 cups. Plan to use the cheese within a week or so.
https://theviewfromgreatisland.com/minimal-monday-homemade-mascarpone/ August 18, 2014