3Once it starts to simmer slightly (don boil it aggressively), add the lemon juice.
4Stir continuously for 3
• Stir continuously for 3
• 5 minutes.
5Turn off the heat. Let it cool for 10
• Turn off the heat. Let it cool for 10
• 15 minutes.
6Place a muslin cloth over a strainer and pour the mixture into it.
7Cover and refrigerate for 8
• Cover and refrigerate for 8
• 12 hours to let the whey drain.
8After chilling, you
• After chilling, you
• ll get thick, smooth mascarpone.
9Transfer to an airtight container and store in the fridge (good for 4
• Transfer to an airtight container and store in the fridge (good for 4
• 5 days).