Mascarpone Cheese

About 300 grams of mascarpone cheese will be yielded to use in your favorite recipes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by squeezing the lemon and straining the juice. If using citric acid, dissolve it in 5 ml (1 teaspoon) of warm water. Set aside.

Step 2

Place the heavy cream in a small saucepan over LOW HEAT. Stir thoroughly as the cream heats up so the water evaporates.

Step 3

The temperature should be between 82°C and 85°C (between 180°F and 185°F). PLEASE NOTE: This step is very important because if the temperature exceeds 85°C (185°F), the proteins in the cream will break down.

Step 4

Once the correct temperature is reached, turn off the heat and add the lemon juice (or citric acid). Stir for a few minutes.

Step 5

You will notice that the cream starts to get a little thick. At this point, cover the saucepan and let it sit at room temperature for one hour. Meanwhile, take a fairly large strainer and place it over a container.

Step 6

Place a clean dishcloth (or the appropriate cotton cheesecloth bags) – with a not very thick weave – inside the strainer.

Step 7

Pour the “quasi-mascarpone” into the dishcloth. This will allow the remaining water to pass through the mesh of the tea towel and fall into the container.

Step 8

You must discard the liquid from the bowl. The solid part remains in the cloth and is the “real” mascarpone.

Step 9

Cover with cling film and refrigerate.

Step 10

The process of filtering and separating the liquid part from the creamy part is slow. It will take 24 hours, during which time you should keep the mixture in the refrigerator.

Step 11

After 24 hours, remove the bowl from the refrigerator. The mixture will be solid and can be scooped out with a spoon. While the bottom of the bowl will be liquid and must be thrown away.

Step 12

Your mascarpone is ready.

Step 13

Store homemade mascarpone in a clean bowl covered with plastic wrap or in a lidded jar. You must use it within 2-3 days.

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