2 cups heavy cream
1 tablespoon lemon juice or white vinegar
Pour the heavy cream into a saucepan
Heat over low to medium-low heat until it reaches about 185°F to 190°F
Stir gently to prevent scorching
Add the lemon juice or white vinegar
Stir slowly for 1 to 2 minutes
Keep heating gently for 5 to 10 minutes until the cream thickens slightly
Remove from heat
Let it cool for 10 to 15 minutes
Line a strainer with cheesecloth
Pour the mixture into the lined strainer
Let it drain in the refrigerator for 12 to 24 hours
Transfer the thickened mascarpone to a clean container
Store refrigerated and use within 3 to 5 days