Homemade Mascarpone Cheese

via http://alexandre.ph/homemade-mascarpone/

This recipe makes about 12 oz.

Ingredients:

500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream

1 tbsp fresh lemon juice

Procedure:

• 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.
• Heat the cream, stirring often, to 190 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. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. 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 you make mascarpone you may have doubts if it is cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.