In a wok,add cream and bring it to boil (whisk in between).
Add lemon juice,whisk well and simmer on low flame until its thick (12-15 minutes) and whisk continuously.
In a bowl,place mesh strainer & muslin cloth,cover and let it strain & cool down.
Let it strain in refrigerate for overnight then transfer cheese in a container.
Can be stored in refrigerator for up to 4-5 days (airtight container).
Yields 400g of Mascarpone cheese from 600 ml of cream.