[Modernist Cuisine] Mascarpone

[Anonymous Modernist 5979]

I've tried making the mascarpone from the book a couple of times, but each time the texture hasn't been thick enough to run through cheesecloth. Last night, I let it sit at room temperature in a bowl, and by morning it had thickened up incredibly, enough so that it took too long for it to drain. Was the recipe simplified? Is the whipping cream too heavy/not heavy enough?

And just like ricotta made with lemon juice is not real ricotta, but more of a paneer, is this still "real" mascarpone? Does using lemon juice, citric acid, or tartaric acid instead of ascorbic acid change things?

Looking forward to the dinner on Thursday night!

thanks!