Step 1

Wash your lemon and juice 1 tbsp lemon juice, set aside.

Step 2

Prepare a vessel for mascarpone to be stored in overnight. I use a medium-sized deep saucepan, tea towel (or paper towel if you have to), and a tight mesh strainer. Set the strainer in the saucepan or other bowl and line the strainer with towel. Set aside.

Step 3

Add heavy cream to a medium-sized, heavy bottom saucepan. Heat to low-medium heat for about 13-15 minutes, lid off, and stirring often until it reaches 185°F.

Step 4

Remove from heat (keep burner on) and continuously stir for about 5-7 minutes or until it reaches 140°F.

Step 5

Return to the burner again. Heat on low-medium heat until it reaches 185°F again (about 7 minutes). Monitor heat and lower slightly to low heat to help keep heat at 185° or just under.

Step 6

Add lemon juice, stir, and continue cooking for 3 more minutes. Remove from heat (turn off burner) and stir until temperature gets down to 140°F (about 9-10 minutes). Let cool on the countertop for about 25 minutes.

Step 7

Transfer to the tea towel in strainer over a bowl using a rubber scraper to get all the mixture. Chill in the fridge for 24 hours. Don't cheat on the time, it makes a huge difference!

Step 8

Yields just under 2 cups mascarpone.

Step 9

Option to do smaller batch of 2 cups cream with 2 tsp lemon which yields 1 ¼ cup mascarpone.