How to Make Mascarpone

Directions

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   Add cream to sauce pan. Heat slowly until cream reaches 180° F (82° C).
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   Occasionally stir with rubber spatula while heating, scraping the sides and bottom of the pan over the course of 30 - 40 minutes.
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   Meanwhile add 1/2 teaspoon (118 ml) citric acid to 1/4 cup (59 mL) water in a cup. Mix to dissolve. Set aside.
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   Once milk reaches temperature, add citric acid solution. Reduce heat and maintain temperature for 2 minutes.
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   Remove from heat, and let sit for 30 minutes.
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   Line a cheese basket with cheese cloth and place over a large bowl.
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   Pour cream into lined cheese basket, and move to the refrigerator for 6 - 8 hours.
   
   Note: The cream can be thin within the first hour of chilling. If needed, pour the separated liquid from the bowl back into the lined basket.
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   Transfer your finished mascarpone to a bowl. Enjoy right away or store in the fridge.