Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.
Homemade Mascarpone Cheese
Ingredients:
Ingredients:
- 1 cup heavy whipping cream
- 1 1⁄2 teaspoons lemon juice
Directions:
Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
Remove from heat and allow to cool for 20 minutes.
Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.
Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
Remove from heat and allow to cool for 20 minutes.
Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.
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