heavy whipping cream
lemon juice
Pour the cream into a Dutch oven or large pot. Heat over medium heat and clip with a thermometer on the side. Stir often to prevent scorching until it reaches 190 degrees.
Add the lemon juice and cook for 5 minutes, while stirring constantly and maintaining the temperature at 190 degrees.
Remove from the heat, and cool to room temperature.
Layer a fine mesh sieve with a couple of cheesecloths and place it over a large bowl. Transfer the cooled cream to the lined sieve and chill for 8 hours in the fridge.
Scrape the mascarpone cream cheese from the cheesecloth into an airtight container or serve.
Serve the cheese as is with fruit or whisk it in with other ingredients for your favorite dessert!