Mascarpone Cheese

Begin by slowly heating up cream in a heavy sauce pan to 90°C or 194°F.  You want to heat this really slowly.

Once it reaches the temperature.  Stir the pot really well.  Then stop stirring, pour in the lemon juice and give it one more stir.  Then cover the pot with the lid and let it cool completely.  (You can put the pot into an ice bath to cool it quicker by putting a pile of ice and some water into a large bowl and resting the pot in the bowl) - the cream needs to be room temperature.

When the cream is completely cool it will have thickened up quite a bit. 

Take a clean dishcloth and a large liquid measuring cup (or deep bowl) and rest the cloth over the top of the measuring cup.  Pour the cream mixture onto the cloth and let the cloth sink to the bottom of the container.  Pour all of the mixture onto the cloth and then take each corner of the cloth and tie it up with a rubber band so that the cheese is all contained in the cloth.  Ensure that the cloth isn't touching the bottom of the container it is in to allow for any excess liquid to drip from the cloth.  Put the whole thing into the fridge for 12 hours.

After 12 hours remove the cloth from the fridge and open up the bag.  Don't discard the whey (the water-like substance) as this is good for adding to pasta, shakes, cakes, muffins, and a whole pile of other things.  It's good in protein.

Scrape the cheese off of the cloth and put the cheese into an airtight container.  From here you can use it on crackers with chutney, spread it on bread, add it to a pasta as a filling, or use with lasagne, or add to a sweet treat like ice cream.