Homemade Mascarpone Cheese

1 liter fresh cream (≈ 4 to 4¼ cups)
Use cream with 30–35% fat (heavy cream/heavy whipping cream in the US)
2 tbsp lemon juice
Heat the cream

Pour the cream into a heavy-bottom pan and heat gently.
Bring it just to a light simmer (~85°C) — don’t aggressively boil.
Add lemon juice

Lower the heat and add 2 tbsp lemon juice.
Stir gently — the cream will thicken slightly and begin to curdle.
 
Rest & cool
Turn off heat and let it sit for 10–15 minutes.
 
Strain overnight
Line a sieve with muslin cloth
Pour the mixture in
Refrigerate and let it strain overnight (8–12 hours)
The liquid that drains out is whey

Whisk until creamy
Transfer the thickened cream to a bowl
Whisk (by hand or paddle attachment) until smooth, rich, and creamy
🔪 Method 1. Heat the cream Pour the cream into a heavy-bottom pan and heat gently. Bring it just to a light simmer (~85°C) — don’t aggressively boil. 2. Add lemon juice Lower
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curdle. 3. Rest & cool Turn off heat and let it sit for 10–15 minutes. 4. Strain overnight • Line a sieve with muslin cloth • Pour the mixture in • Refrigerate and let it strain overnight (8–12 hours) • The liquid that drains out is whey 5. Whisk until creamy Transfer the thickened cream to a bowl Whisk (by hand or paddle attachment) until smooth, rich, and creamy