Instructions

• Pour 16 ounces whole heavy cream into a medium saucepan. Set over medium heat and stir constantly with a wooden spoon or rubber spatula until the cream reaches 185°F (85°C). Use a candy or instant-read thermometer to check the temperature.
• Remove the saucepan from the heat and continue stirring until the temperature drops to about 140°F (60°C).
• Return the saucepan to medium-low heat. While stirring, add 1/2 tablespoon lemon juice, then bring the mixture back up to 185°F (85°C). Once it reaches 185°F, maintain that temperature and stir gently for about 3 minutes.
• Remove from the heat and stir occasionally until the temperature falls to about 140°F (60°C).
• Pour the cream into a heatproof glass bowl, cover the bowl (lid or plastic wrap) and place a clean tea towel over it. Let the mixture sit at room temperature undisturbed for 3–4 hours to thicken.
• Line a fine-mesh sieve with 3–4 layers of cheesecloth and set the sieve over a medium bowl. Pour the cooled, thickened cream onto the cheesecloth-lined sieve.
• Cover the top with plastic wrap and a clean tea towel, then refrigerate the setup for 24 hours to drain and firm into mascarpone. After 24 hours, transfer the mascarpone to a container and use as desired.