+ Why hasn't my mascarpone thickened?

Successfully getting thick mascarpone depends on several factors.

• The quality of the cream. The cream must have a minimum of 36% fat.
• The correct acidity. The 1/4 Tsp of citric acid must be heaped to ensure the correct PH is reached.
• Chilling time. Ensure you allow the mascarpone to chill after straining to reach it's final consitency.

+ Can I use lactose free cream?

Absolutely yes! However it will need to have a minimum fat content of 36%