Homemade Mascarpone

1. Zest the lemon and set the zest aside.
2. Juice the lemon and set the juice aside.
3. In the Mason jar, combine the buttermilk, lemon zest, heavy cream, sugar, and salt.
4. Slowly stir in the lemon juice. Add juice from a second lemon if needed until the mixture begins to thicken slightly.
5. Cover tightly and let stand at approximately 85°F for 18 to 24 hours, or until thickened.
6. Line a chinois or fine-mesh strainer with cheese muslin and place it over a bowl.
7. Pour the mixture into the lined strainer and cover.
8. Allow to drain at approximately 65°F for another 18 to 24 hours.
9. Discard the drained liquid.
10. Scrape the mascarpone from the muslin into a container.
11. Refrigerate for at least 2 hours before using.

Notes

• Makes about 1 quart.
• Keeps refrigerated for 3 to 7 days.
• Equipment needed: Cheese muslin (or cheesecloth), a fine-mesh strainer or chinois, a bowl for draining, and a 2-quart Mason jar or other glass container for culturing.