Homemade Mascarpone Cheese

I hate buying mascarpone cheese - it's stupidly expensive at least it is at my grocery store. About 8 oz. is a bit over $5. So I decided to make my own and I couldn't believe how easy it was....

I got the "recipe" from baking obsession.com and for that, we thank you.
You basically take 500 ml of heavy cream and a tablespoon of fresh lemon juice and heat it. It takes a double boiler routine, but it really is just a glass bowl over a sauce pan - same for hollandaise. Not too dif. Here are the details.

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 degrees F. It will take about 15 minutes of delicate heating. Remove from bowl and let cool for 20 minutes. Line a sieve with four layers of dampened cheesecloth and set over a bowl. Transfer mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface. Be patient. Once completely cooled, cover w/ plastic wrap and refrigerate in the sieve overnight or up to 24 hours.