DIY Mascarpone Cheese

Instructions:

1. Place the Cream in a Medium Sized Pot over a Double Boiler or place the Pot onto a griddle rack so that there is no direct heat on the bottom of the pot (*See my DIY Bellissimo Mascarpone Video Clip on YouTube). Cook over Medium Heat.
2. Bring the Cream to 82◦C while stirring often to loosen any cream proteins sticking to the bottom of the pot.
3. Place a Candy Thermometer into the Cream, place the lid ajar onto the cream and gently allow the temperature to rise while stirring often.
4. Add the Lemon juice and gently stir into the Cream. You will notice it is slightly starting to thicken up. Cook another 5 minutes.
5. Take off the heat, place the lid on and cool to room temperature for one hour.
6. Line a Medium Sized Colander with Muslin Cloth or a Thin Tea towel, fasten with clips and place over a Bowl. Pour the cooled Cream Mixture into the Lined Colander.
7. Cover with the lid and place in the refrigerator with the bowl beneath the Cheese for 24 hours.
8. The following day, use the drained off Whey Water in as an Acidic Organic Garden Fertilizer.
9. The Cheese is ready to be used and will be thick, creamy and the perfect ingredient to Tiramisù Fantasia (*See Video on YouTube + Recipe on Pronto Pesto Blog!).
10. Your Mascarpone will keep for 4-5 days in the refrigerator. Enjoy. For Cream Cheese, add an extra half of Lemon juice to the Warm Cream and Strain for 5 more Hours.