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Homemade Mascarpone Cheese
Make rich, silky mascarpone at home with just cream and a little lemon juice.
Ingredients
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Method
1
Set a fine-mesh strainer over a bowl and line it with several layers of cheesecloth.
2
Pour the cream into a heavy saucepan.
3
Warm it gently over medium-low heat, stirring often, until it reaches 190°F (88°C); do not let it boil.
4
Hold it at that temperature for 5 minutes, adjusting the heat as needed.
5
Stir in the lemon juice and continue heating gently for 5 minutes, stirring occasionally.
6
The cream should thicken slightly and coat a spoon.
7
Remove the pan from the heat and let the cream cool for 20 minutes.
8
Pour it into the lined strainer, cover, and refrigerate for 8 hours, or until thick and creamy.
9
Transfer the mascarpone to an airtight container and stir gently until smooth.
10
Refrigerate and use within 3 days.
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