Ingredients:
2 cups heavy cream (not ultra-pasteurized)
2 tablespoons fresh lemon juice
Method:
- Place cream in stainless steel saucepan and heat on low/medium, stirring every so often, until it just comes to a simmer at 190F.
- Add lemon juice and place back on heat for 10 minutes, stirring constantly, and watching the temperature. You want to keep the cream as close to 190F as possible. If you are not using a thermometer, watch that it has small bubbles and wafts of steam, and is not coming to a full boil. If you see your cream getting too hot, pull the saucepan off the heat briefly, than put it back on. Keep stirring and cooking on low heat for about 10 minutes, until your cream thickens to béchamel or yogurt consistency.
- After your cream has thickened a bit, turn off heat, remove it from the stove, and let is sit, undisturbed for 25 minutes.
- After 25 minutes, strain your cream over a strainer placed over a bowl and lined with 4-thicknesses of cheesecloth, or a thin tea towel.
- Once your mascarpone has come to room temperature, cover the strainer and bowl in plastic wrap and refrigerate for 8-12 hours, at which point your mascarpone should be thick and unctuous. Remove from strainer and store in a covered container in the fridge. If you make this, please tag me on your instagram photos @tastegurus