DIY Mascarpone Cheese

My small town grocery store doesn't carry mascarpone cheese, but I've been needing it for recipes lately so a quick google later and I realized it was super easy to make at home.

DIY Mascarpone Cheese

2 cups heavy whipping cream
2 tablespoons lemon juice

1. In a heavy bottom pot (like a dutch oven) heat the cream until it is 185 degrees. Be careful it’s easy to scorch the cream so heat it slowly.

2. Add the lemon juice and stir. Keep the cream at 185 degrees and stir occasionally for 3 minutes. Remove from the heat and allow to cool for about a half an hour.

3. Strain by placing cheesecloth or a tea towel in a strainer over a bowl. Pour cream over the towel. Cover with plastic wrap. Refrigerate for 8 hours or overnight. Transfer mascarpone to a sealed container.