Homemade Mascarpone Cheese

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Ingredients

• 1 whole lemon
• 550 ml whole liquid cream (minimum 35% fat)

Instructions

1. Squeeze a whole lemon into a container using a juicer.
2. Filter the lemon juice to remove any pulp.
3. In a saucepan, add 550 ml of whole liquid cream and cook over low heat.
4. Stir occasionally and when steam starts to escape, add two tablespoons of lemon juice after about 5 minutes of cooking.
5. Stir frequently until the mixture thickens.
6. Once the texture is creamy, stir for two more minutes and then turn off the heat.
7. Let the cream cool completely at room temperature for one hour.
8. Cover the cream with cling film and refrigerate for an additional hour.
9. Remove the film after an hour in the fridge and stir the cream with a spatula.
10. Place a clean 100% cotton cloth over a bowl with a funnel on top.
11. Pour the cream onto the cloth to drain excess water.
12. Tie the ends of the cloth with an elastic band and refrigerate for 12 hours.
13. After 12 hours, remove the cloth to reveal the mascarpone cheese.
14. Store the mascarpone cheese in a container in the fridge for up to a week.
15. Enjoy the smooth and firm mascarpone cheese in various sweet and savory dishes.

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