Homemade mascarpone cheese is so easy, there is no reason to ever buy it again!
2cupsheavy creamnot ultra-pasteurized
1tbspfresh-squeezed lemon juice
In a large saucepan, heat cream over over medium heat to a low simmer, until it reaches about 190F (I found I had to go to about 195F to get a gentle simmer going).
Stir in lemon juice and continue to cook for 5 more minutes, keeping it right at about 190F. You may have to turn your burner up and down to keep the temperature constant. Mixture will thicken to the consistency of gravy.
Remove from heat and let cool. Mixture will continue to thicken.
Line a sieve with a clean tea towel or several layers of cheesecloth and set over a bowl. Pour cream mixture into sieve and refrigerate for 8 to 12 hours.
Transfer to an airtight container and press plastic wrap flush to the surface. Can be stored in fridge for about a week.