Step 1

Pour the heavy cream into a medium saucepan and bring to a simmer.

Step 2

Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes.

Step 3

When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.

Step 4

Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve.

Step 5

Cover the cream and store in the fridge for 24 hours.

Step 6

After 24 hours the cream will set and you will get a little bit of whey from the cream into the bowl that you placed below the strainer. Save this to use for other recipes. What's left in the cheesecloth* will be a thick mascarpone cheese.

Step 7

If your cream is firm leave it out a room temperature.

Step 8

This mix yields you 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.