Name: Homemade Mascarpone Cheese
Ingredients: 1 Quart cream, (Learn the easiest way to skim cream here.); 2 Tablespoons lemon juice

Scale

Heat the cream to 180 degrees. (You can do it slowly over low heat in a saucepan, but be sure not to scald the cream. Or you can use a double boiler, a glass bowl over a small saucepan of boiling water, to bring it up to temperature, but it takes forever.)
Stir the lemon juice into the hot cream and mix it for a minute or two.
Set the bowl in the refrigerator for a couple hours.
Place a colander in a bowl and line the colander with a double layer of butter muslin
Ladle the cream into the colander and cover it with the corners of the muslin.
Return the cream to the refrigerator and allow it to drain 10 hours or overnight.
Keep the cheese refrigerated in a tightly closed container for no more than a week.