Mascarpone Cheese

In a medium saucepan, bring the heavy cream to a simmer over medium to medium-low heat. Heat the cream slowly to prevent it from boiling and scorching.

After the cream starts simmering, add the lemon juice and simmer for 5 minutes more, until it begins to thicken. Stir occasionally with a silicone spatula. Maintain a temperature of 180-190 degrees F (82-88 degrees C) while simmering.

Remove the saucepan from the heat and allow to cool for 45-60 minutes, until room temperature.

Place a fine mesh sieve lined with a nut milk bag or cheesecloth over a bowl and pour the mixture into the lined sieve. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

Remove the mascarpone cheese from the lined sieve and discard any liquid in the bowl.

Store the mascarpone cheese in an airtight container in the refrigerator.