Requiring only two ingredients, a candy thermometer, some cheesecloth and a bit of patience is all that is needed to make your own mascarpone.
This milky-white, super smooth, soft Italian cheese has a rich, slightly sweet buttery flavor. I use it in both savory and sweet dishes. It is the ingredient that adds a creamy richness to my creamy beef stew and creates a quick sauce to dress a plate of ravioli. My family enjoys fresh mascarpone slathered on slices of Italian apple cake and as a luscious lemon-cream spread for blueberry scones but, my personal favorite is simply smeared on a slice of toast with a bit of fig jam
- 2 cups heavy cream
- 1 tablespoon lemon juice
- Using a heavy bottom saucepan, heat the cream on medium-high heat (careful not to scorch the bottom) until it reaches 190 degrees. (I use a candy thermometer that has a clip so I can attach it to the side of the pan. This makes it easier to keep stirring while staring at the temperature). Add the lemon juice and then cook for 5 minutes. Stir constantly. The temperature needs to hover at 190 degrees. The cream should be thick enough to coat the back of a spoon. Remove the pan from the burner and set aside for 45 minutes.
- Place 4 layers of cheesecloth in a medium size strainer and then set the strainer over a bowl to catch the whey (should only be a tablespoon or two).
- Once the mixture has cooled to room temperature, slowly, pour into the cheesecloth lined strainer. Cover with plastic wrap and refrigerate overnight (at least 12 hours).
- Transfer your luscious mascarpone to an airtight container and store in the refrigerator. Keeps for approximately 1 week.
You may also enjoy making homemade ricotta!