Made from Scratch: Mascarpone
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900ml/1.9pints Pure Cream
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2 tablespoons fresh lime or lemon juice ( juice of 1 ½ limes approx)
You will also need a sugar thermometer or a meat thermometer that can reach 180F or 82C.
Method:
Step 1 - Make a double boiler by heating some water in a medium saucepan and brining it to a simmer. Empty the cream into a heatproof bowl that sits snugly over the saucepan. Heat the cream until it reaches 180ºF/82ºC. The last 10 or 20 Celsius degrees takes the longest so watch carefully.
Step 2 - At 180ºF/82ºC stir in the lime/lemon juice and keep at this temperature for a few moments longer until it starts to thicken. It won't become overly thick but it will thicken somewhat.
Step 3 - Remove from heat, cover, and let sit at room temperature until it has mostly cooled down.
Step 4 - Refrigerate overnight. You will find that it has become quite thick the next day .
Step 5 - Line a fine sieve with 2 clean paper towels (use good quality paper towels as they will hold together better) or clean cheesecloth or a clean tea towel. Refrigerate for about 24 hours to let the whey drain.
6. After 24 hours, the whey will have drained and you will have a gorgeously rich cheese. Carefully remove the paper towels from underneath the cheese and store in an airtight container. As this does not contain any preservatives you should use it sooner rather than later._
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Adapted from Passionate About Baking which was adapted from Addicted Sweet Tooth