Homemade Mascarpone Cheese

Name: Homemade Mascarpone Cheese
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 ml Heavy cream; 1 pcs Lemon, raw

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A delicate homemade cream cheese made from heavy cream and lemon juice, perfect for desserts and appetizers.

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Heat the cream over low heat until it reaches 85 degrees.

Squeeze all the juice out of the lemon.

Pour the extracted lemon juice into the warmed cream. Stir the mixture thoroughly.

Place a strainer, preferably a very fine one, over a container. Line it with cheesecloth folded 4 to 5 times. Pour the mixture into it.

Then twist the cheesecloth and hang it up for an hour. This is necessary to drain the whey, resulting in a very soft cheese.

If you want a firmer cheese consistency, be sure to press it under a weight for a couple of hours.

After all the preparation, leave the mascarpone in the refrigerator for 10-12 hours.

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