Mascarpone Cheese

• 1 litre (35 fl oz/4 cups) cream (35% fat content)
• 2.75

Heat the cream in a medium saucepan over medium heat to 90°C (195°F) and then cook for 2 minutes at that temperature. Remove from the heat, add the citric acid, and stir for 1 minute until completely mixed through. Leave to rest at room temperature for 1 hour—the cream should thicken.

Pour the cream into a fine sieve lined with an oil filter, suspended over a bowl and leave to hang in t