Step 1

Heat the cream over medium heat until it reaches a temperature of 185-190 degrees F / 85-87 degrees C

Step 2

Turn the heat down to low and stir in the lemon juice

Step 3

Cook the mixture for 3 minutes, keeping the temperature at 185-190 degrees F/85-87 degrees C

Step 4

The mixture will thicken slightly and coat the back of a spoon then remove it from the heat and allow to come to room temperature

Step 5

Place a sieve over a bowl and lay a clean kitchen towel over the top. Pour the mascarpone cheese in

Step 6

Place kitchen foil on top of the cream and let the set in the fridge overnight. Any excess water will drop into the bowl and the remaining cream will thicken.

Step 7

Use the mascarpone as you would use store-bought mascarpone. Store in an air-tight container for 3-4 days.