Mascarpone

1 pint heavy whipping (36 %) pasteurized, not ultra-pasteurized

1 tbsp fresh lemon juice, pour off a few drops to you are just shy of 1 tbsp

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Metal bowl is best. Be sure to wear hot pads or have a towel in hand. Heat the cream, stirring often, to 180 F. It will take about 15 minutes of delicate heating. 

Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. 

Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). 

Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

The first time I made mascarpone I had all doubts if it’d been cooked enough because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, but will  remain lusciously creamy.

 Makes about 12 oz