Homemade Mascarpone Cheese

I think we can all agree that mascarpone cheese is hard to find and once you do find it it is ridiculously expensive.

But it's also ridiculously EASY to make! It is so easy (and cheap!) that you'll be slapping yourself silly wondering why the hell you've been spending a fortune on tiny tubs of the creamy cheese. This is even better for those of you who don't have access to mascarpone.

Now all you have to worry about is... what to make with it? :)

(Adapted from Baking Obsession, makes 8 oz.)

2 cups whipping cream

1 Tbsp. lemon juice

In a double boiler with a non reactive bowl, heat cream over low until it reaches 190°F, stirring frequently. This takes about 10-15 minutes. If you don't have a thermometer just wait until you see tiny bubbles surfacing. Stir in the lemon juice. Continue to cook, while stirring, until the mixture thickens. It will thickly coat a wooden spoon; you will also see clear whey streaks when you stir. Remove bowl from heat and let it cool 20 minutes.

Line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface, it will firm up after refrigeration time. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

Keep refrigerated and consume within 3 days.