@chadymaatoukcck: Homemade Mascarpone Cheese Ingredients * 2 ltr heavy cream (35% fat ) * 5 tbsp fresh lemon juice Preparation 1. Heat the cream over low heat, stirring gently, until it reaches 82–85°C. Don’t let it boil. 2. Add the lemon juice and keep stirring gently for 3–5 minutes, until the cream slightly thickens and coats the back of a spoon. 3. Remove from the heat and let it cool for 20 minutes. 4. Line a strainer with cheesecloth or a clean thin kitchen towel and place it over a bowl. 5. Pour in the mixture, cover, and refrigerate for 8–12 hours to drain. Mine drained for 6 hours only 6. Transfer the thick mascarpone to an airtight container and whisk briefly until smooth. Keep refrigerated and use within 3–5 days. This quantity makes approximately 1300 g mascarpone. #mascarpone #homemade #fyp