Homemade Mascarpone Cheese

via : http://notwithoutsalt.com/2011/08/11/homemade-mascarpone-and-broiled-peaches/

Mascarpone

2 cups pasteurized (not ultra-pasteurized, if possible) cream

1 T fresh lemon juice

Heat to 190* on medium low. Continually stir, taking care not to scorch the bottom.

When the cream has reached 190* add the lemon juice. It will immediately get a touch thicker. Heat at 190* for another 5 minutes, stirring often.

Remove from the heat, cover the pan and refrigerate over night or until completely cool.

Once cream has cooled it will be nearly as thick as sour cream.

Place a strainer lined with four layers of cheesecloth over a medium bowl. Add the thickened cream to the cheesecloth. Gather the corners and carefully tie the ends to form a bundle. Hang this in the fridge and let drain into the bowl for another 12-24 hours, or overnight. There should be a couple tablespoons of whey left in the bowl after it’s finished draining.

After the cream has hung and drained your mascarpone is finished and ready to use.