Make sure your cream is pasteurized, not ultra-pasteurized. If it is too highly heat-processed, this recipe will not work! Before you get started cooking, line a stainless steel colander, or a lg. stainless steel mesh strainer with a double layer of butter muslin, or a couple of large coffee filters. I use the coffee filters; much cheaper, and easier to find!

You will need a double boiler set-up, or make your own by using a pot within a pot. Simple!

In the top pan of your double boiler set-up, heat the cream to 185 Fahrenheit. Use a thermometer; don't let it come to a boil, or boil over!

After the cream reaches temperature, add the tartaric acid, OR the tablespoon of lemon juice. Not both! Stir for several minutes. I use the bottled lemon juice, because I have never been able to find tartaric acid. Lemon juice works just fine! Just make sure there isn't any pulp in it.

The mixture will slowly thicken into a cream-of-wheat consistency, with tiny flecks of curd.

Line a stainless steel colander or a stainless steel mesh strainer with a double layer of butter muslin, or use large coffee filters to line your colander. I use the coffee filters; much cheaper, and extra simple!

Ladle the curd into the colander, and let it stand and drain at room temperature for 2+ hours.

After it has thoroughly drained, transfer it to a covered container ( remove the muslin or coffee filter!), and refrigerate for up to three weeks.

This will yield approximately one pound, or two cups, of fresh, creamy, sweet mascarpone cheese! Makes a great dessert cheese for tiramisu, cannoli, or a dollop on top of dried fruits, such as apricots, figs, etc., and other desserts.