Place the whipped cream in a glass bowl and heat it in medium heat, stirring. A deep pot is better for the pot used at this time. It's better to put water in the glass bowl until more than half of it is submerged. You can boil it over high heat at first, and then change it to medium heat when the water starts to boil. I used a big pot, but it was hard because the water splashed while it was boiling I think it'd be good to put a dishcloth on the bottom of the glass bowl

Heat the whipped cream to between 80 and 90 degrees. It took me 30 to 40 minutes to heat it up to just over 80 degrees. The reason it took quite a long time was that I used whipped cream that came straight from the refrigerator, but I think it was also because it was heated in a small bowl with a large amount I recommend using a wide bowl when boiling in hot water. When it reaches 80 to 90 degrees, remove from the heat.

Add lemon juice to the heated whipped cream and stir well three or four times with a spatula. Then, let it cool for about 30 minutes.

There's almost no change in the whipped cream that you've heated up It feels like it's getting thicker and thicker, but it doesn't get lumpy like ricotta cheese Place two or three sheets of cotton cloth on a sieve and pour over the lukewarmly cooled whipped cream.

And wrap the cloth well and remove the whey from the refrigerator for one night to day. You don't have to put something on top

I made it around 11pm and checked it out around 9am The mascarpone cheese, which is slightly firm but also soft, is completed. The middle part was still wet, but the surrounding part was hard cheese I mixed the two parts well and put them in a storage container. It was a creamy concentration of cheese to whip I took out the whey for about 10 hours in total, but if I take out the whey for a long time, I think it'll be more firm cheese You can choose according to your preference I think you can control the amount of time you need to get rid of whey while looking at the condition It's done!