Homemade Mascarpone Cheese
Serves 1
Directions
- 1Pour the fresh cream into a heavy-bottom pan.
- 2Heat on low flame and keep stirring gently.
- 3Once it starts to simmer slightly (don boil it aggressively), add the lemon juice.
- 4Stir continuously for 3 • Stir continuously for 3 • 5 minutes.
- 5Turn off the heat. Let it cool for 10 • Turn off the heat. Let it cool for 10 • 15 minutes.
- 6Place a muslin cloth over a strainer and pour the mixture into it.
- 7Cover and refrigerate for 8 • Cover and refrigerate for 8 • 12 hours to let the whey drain.
- 8After chilling, you • After chilling, you • ll get thick, smooth mascarpone.
- 9Transfer to an airtight container and store in the fridge (good for 4 • Transfer to an airtight container and store in the fridge (good for 4 • 5 days).
Ingredients
- 500 ml fresh cream
- 2 tbsp lemon juice
- 1 pinch salt
Equipment
heavy-bottom panstrainermuslin clothairtight container
Tips
- Don • Don let the cream boil heavily.
- Use full-fat cream only. Low-fat won set properly.
- If it feels too thick after draining, whisk it lightly to make it smooth.
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