Homemade Mascarpone - Test 1

https://food52.com/recipes/33794-homemade-mascarpone-cheese

https://www.allrecipes.com/recipe/8451392/homemade-mascarpone-cheese/

https://anitalianinmykitchen.com/mascarpone/#recipe

This looks easy and there is agreement from multiple sources on the ratios, ingredients and methodology. I'm looking forward to it!

1 - Ok, I think this worked! At first I thought it didn't because the whey that dripped through is so thick it just looked like just thick cream. But the stuff left behind is wonderfully thick and just dry enough put with the fatty smoothness of mascarpone. But you know what? I'm also curious about the whey, I'm guessing it'll make the best whipped cream! I've only used pure whipping cream, and here, that's only with the organic stuff. I want to try it with the conventional whipping cream with is thickened with carrageenan, I think it is. I'd like to use only organic all the time, but so expensive and difficult to find. Sad, but true.

2 cups heavy cream

1 tablespoon lemon juice

1. In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
2. Let simmer at 180° F for about 3 minutes then add in the lemon juice.
3. Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
4. Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.
5. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).