How to Make the Creamiest Mascarpone Cheese

Heavy cream is heated just to a simmer, then fresh lemon juice is stirred in to acidify and thicken the cream. After about 13-15 minutes of simmering, the mixture is cooled in an ice bath to stop cooking. It is then poured into a cheesecloth-lined sieve set over a bowl and refrigerated for 24 hours to drain excess liquid and set into mascarpone.

The finished mascarpone is thick and creamy with a mild, slightly tangy flavor. It's used in tiramisu, cheesecakes, or as a creamy component in savory dishes. The process relies only on cream and lemon juice, avoiding additional thickeners or preservatives.

The recipe yields about 1¼ cups of mascarpone and the cheese should be stored airtight in the fridge for up to four days.