Homemade Marscapone Cheese

Directions

1. 1
   Heat the whipping cream in a non-reactive saucepan over low heat, stirring constantly to prevent scorching.
2. 2
   When the cream reaches 190 F (aboout 20-30 minutes), remove from the heat and stir in the lemon juice.
3. 3
   Continue stirring until the cream curdles, and is thick enough to generously coat the back of a wooden spoon.
4. 4
   Allow to sit undisturbed for 30 minutes.
5. 5
   Line a sieve with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl.
6. 6
   Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely.
7. 7
   Cover the sieve with plastic wrap and refrigerate overnight.
8. 8
   The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy.
9. 9
   This will keep in the fridge for 7 to 10 days.