heat the cream in a heavy bottomed pot. Stir continuously and do not let it boil

once the cream is just starting to simmer, add you like juice and stir. You will almost immediately see curds beginning to form in the cream.

continue to stir gently for a few more minutes. make sure nothing is sticking to the bottom of your pot.

remove from heat and strain mixture through a wire colander (tiny holes!) lined with a few layers of cheese cloth over a large bowl. this will separate the liquid from your mascarpone.

place the bowl with the strainer, cheesecloth, and mixture in the refrigerator for 8 hours to let it finish straining

remove from the refrigerator, lift the cheesecloth (which contains your mascarpone) and ring out any residual "water" (which is actually whey). What is left in the cheesecloth should be thick and resemble cream cheese!

Put your mascarpone in a container with a lid and refrigerate until use. Enjoy!

You can use mascarpone (aka Italian cream cheese) for tons of stuff, including, but not limited to: tiramisu, pasta sauce, flavored whipped cream, fruit spread, dipping sauces (savory and sweet), and much more!