Today I want to share a little secret with you: mascarpone is probably the easiest cheese to make at home. Really. Anyone can make it and it only requires 2 ingredients: cream and lemon juice. I usually buy mine at the grocery store, but I must confess I am not totally happy with the mascarpone I can get here. It is somewhat “grainy”, while Italian mascarpone is absolutely smooth and creamy. Just like very thick cream. So, I decided to make my own and the result was so much better than anything I can get at my local store. Italians use mascarpone for both savoury and sweet recipes, even though I must confess I prefer to use it in my desserts. Everyone knows tiramisù, but there are many other delicious recipes you can make with mascarpone, like my Dates filled with mascarpone and gorgonzola… or something I will share in my next post! So, stay tuned!
How to make delicious Mascarpone at home with just 2 ingredients!
- 500 ml – 2 cups cream for whipping
- 1 tbsp lemon juice
Put the cream in a pot and cook it on a medium-low flame in a double boiler, stirring constantly, until it reaches 85/90°C – 185/195°F (this will take about 15 minutes).
Add the lemon juice and keep cooking and stirring until the cream thickens and coats the spoon.
Remove the pot with the cream from the fire and keep it to cool down for 20 minutes.
Line a colander with a double layer of cheese cloth and put it on top of a big bowl (so you can collect the whey that will come out of the cheese).
After the 20 minutes are up, pour the thickened cream in it and let it cool down completely.
Then cover it with some cling wrap and put it the fridge to drain slowly and thicken overnight or, better, for 24 hours.
This keeps well in the fridge for 3 to 4 days.