Homemade mascarpone cheese: you’ll only need two ingredients!

Instructions

1. Heat the Cream
   In a saucepan, heat the heavy cream over low to medium heat. Gradually add lemon juice while stirring.

2. Cook
   Let it cook for about 5 minutes until the mixture thickens. To check if it’s ready, dip a wooden spoon—if the cream coats it, it’s thick enough.

3. Drain
   Line a bowl with a clean tea towel or cheesecloth. Pour the thickened mixture into the lined bowl.

4. Refrigerate
   Place the bowl in the refrigerator and let it sit undisturbed for 24 hours.

5. Store
   After draining, scoop the mascarpone into a clean, airtight container and refrigerate until ready to use.

6. Enjoy
   Use your homemade mascarpone in sweet or savory dishes as desired.

Tips

• Use full-fat, cold heavy cream for best results.

• Only use freshly squeezed lemon juice—not bottled.

• You can use a muslin cloth instead of a tea towel.

• The cream must thicken before you drain it—don’t skip this step.

Storage

• Refrigerate: Store in the fridge for up to 4 days.

• Freeze: Can be frozen for up to 4 weeks, but separation may occur. Best used in cooked dishes after freezing. Thaw overnight in the fridge before using.