Pour the 16 ounces of whole heavy cream into your heavy-bottomed saucepan. Gently heat the cream over medium heat until it reaches a temperature of 190°F (88°C). Stir occasionally to prevent scorching at the bottom.
Once your cream has reached the desired temperature, remove it from the heat. Stir in 1/2 tablespoon of lemon juice. This acid will help to thicken the cream. Stir gently for about 30 seconds.
Allow the mixture to sit at room temperature for about 1 to 2 hours. Cover the pot lightly with a kitchen towel.
Line a fine mesh strainer with cheesecloth and place it over a mixing bowl. Carefully pour the thickened cream mixture into the strainer. Gather the edges of the cheesecloth and let the cheese drain for about 1 to 2 hours.
Once the mascarpone has reached your desired thickness, transfer it to a clean storage container. Cover it tightly and store it in the refrigerator.
