Homemade Mascarpone Cheese

1 . Stage

Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.

2 . Stage

Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.

3 . Stage

Whisk well and let cool for 30 minutes.

4 . Stage

Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.

5 . Stage

Chill in a refrigerator for 8 hours, or overnight.

6 . Stage

Remove plastic wrap and store in a sealed container or use immediately. Homemade Mascarpone Cheese. Chef John