This is the most practical recipe for Marscapone cheese, using a whole quart of heavy cream to make 16 oz of creamy, deliciousness that is way cheaper than buying it!
In a heavy bottom stainless steel saucepan, bring cream t o a simmer while wishing.
Once simmering, (around 185 F) add lemon juice, whisking continuously until the cream thickens a bit (about 15 minutes on med-low heat)
Once thickened, remove from heat and place pot in an ice bath to cool for at least 10 minutes
Put a sieve lined with cheesecloth or a birdseye cotton cloth over a bowl. Then pour the cream mixture into the lined sieve.
Use a silicone spatula to scrape out all remaining cream into the lined sieve and then cover, raise the sieve from the bottom of the bowl and refrigerate overnight (ideally a full 24 hours). After 24 hours, remove transfer the cheese from the sieve to a sterilized air tight container. You can store in fridge for another 5 days. Leftover whey can be used for a variety of purposes including starter culture for fermenting vegetables.