- 2 cups heavy cream, non ultra-pasteurized
- 1 tbsp fresh lemon juice
- fine sea slat
1. Line a large sieve or fine-mash strainer with 4 layers of cheesecloth and set over a deep bowl. Set aside.
2. Add the heavy cream to a large stainless steel, heavy-bottom pot set over medium heat.
3. Bring to a a low simmer until tiny bubbles start to pop up all over the surface of the cream or until the cream reaches about 190F degree, about 30 mins. It will look like a low rolling boil. Stir constantly.
4. Once the cream reach 190F degree, add lemon juice. Stir and cook about 10 mins, aiming to keep the cream around 190F degree.
5. Test the cream mixture texture with a wooden spoon. When the cream coats the back of the spoon and remains the line made by a finger swipe, stop cooking and remove the pot from the heat.
6. Let the cream mixture cool 30 mins., it will continue to thicken as it cools.
7. Pour the cream mixture into the cheesecloth and cover with a bit of plastic wrap placed right up against the mixture.
8. Place in the fridge and allow it to drain, chilled, 8 hrs or overnight. The longer it sits, the mascarpone cheese will get firmer.
9. Add a little salt just before serving. Store in an airtight container in the fright up to 1 week.
note:
- The liquid that drains from the cheese is whey. It can be substitute milk or water for pancake, waffle, bread, etc.
- Mascarpone cheese can use in Tiramisu recipe.