Mascarpone Recipe

Mix heavy cream and powdered milk in a saucepan. Heat mixture over low heat, stirring continuously, until temperature reads 180°F on a candy or digital thermometer. Turn off heat. Transfer mixture to a mixing bowl.

Add half of the lemon juice and stir continuously using a whisk or metal spoon. When mixture starts to coagulate, add remaining lemon juice and mix well. Cover bowl and refrigerate overnight. 

Transfer mixture into a bowl lined with a clean, damp piece of muslin or cheesecloth. Take the cloth's edges and twist into a tight ball, removing excess liquid to firm up mixture. Refrigerate overnight. 

Transfer mascarpone into a container and refrigerate until ready to use. Consume within 3 days.