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- Pour the cream into a saucepan and heat over medium heat, stirring frequently, until boiling (85 degrees Celsius).
- Add the lemon juice and continue stirring until the cream thickens.
- In a fine mesh strainer set over a bowl, place the slightly damp cheesecloth in 4 layers.
- Pour the heavy cream into the cheesecloth-lined strainer and leave it at room temperature until it cools completely. Do not press or squeeze the cream!
- Once the cream has reached room temperature, cover the strainer with plastic wrap and refrigerate for 10 to 12 hours.
- Homemade mascarpone can be stored in the refrigerator and used within a week.
- Now you can make tiramisu with homemade mascarpone and a multitude of other delicious desserts!
