Mascarpone

Directions

1. 1
   1. Read through the recipe and review any terms and techniques you aren't familiar with. Assemble your equipment, supplies, and ingredients, including a dairy or kitchen thermometer; clean and sterilize your equipment as needed and lay it out on clean kitchen towels.
2. 2
   2. In a nonreactive, heavy 2-quart saucepan with a lid, whisk together the cream and powdered milk. Place over low heat and slowly bring to 180°F, stirring constantly to prevent scorching. It should take about 40 minutes to come to temperature. Turn off the heat.
3. 3
   3. Slowly squeeze the juice from half of the lemon into the cream. Switch to a metal spoon and keep stirring; do not use a whisk, as that will inhibit the curd formation. Watch carefully to see if the cream starts to coagulate. You will not see a clean break between curds and whey. Rather, the cream will coat the spoon and you will start to see some flecks of solids in the cream.
4. 4
   4. Add the juice from the remaining lemon half and stir with the spoon to incorporate. Cover the pan and cool the cream in the refrigerator for 8 hours or overnight.
5. 5
   5. When the cream is firm to the touch, transfer it to a bowl or colander lined with clean, damp butter muslin. Draw the ends together and twist into a ball to squeeze out the excess moisture. This last step will make the mascarpone thick.
6. 6
   6. This cheese is now ready to eat. It has a very short shelf life, so refrigerate what you don't eat immediately and use it within 2 days.