This is a really easy recipe, and you won’t go back.
600 ml double cream
Juice of 1 – 2 lemons
Warm the cream until it reaches 80C and then stir in the lemon juice. Actually – if you usse a wooden spoon you will find a coating is formed on the back once the cheese is at the correct tmperature.
Stop stirring once you feel it is completely mixed.
It will never feel really thick, like mascarpone. As it cools it thickens some more. Once it is cool enough, place in a cheese cloth in a collander, in a bowl to catch the drips and place it in the fridge, and leave overnight.
The following day you have mascarpone cheese.
You can also use tartaric acid, which often comes in powdered form. You have to dissolve two teaspoons of powder in about 3 tablespoons of water, and use that instead of the lemon juice. You can do the same with citric acid, which is essentially just the same as lemon juice, but doesn’t taste the same, giving a more neutral creamy flavour.