It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes!
Servings: 1 1/4 cups
Prep Time20 mins
Cook Time:15 mins
Total Time:20 mins
ngredients
- 2 1/2 cups (20floz/565ml) heavy cream
- 2 1/2 tablespoons lemon juice
Instructions
- our the heavy cream into a medium saucepan and bring to a simmer.
- Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes.
- When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.
- Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve.
- Cover the cream and store in the fridge for 24 hours.
- After 24 hours the cream will set and you will get a little bit of whey from the cream into the bowl that you placed below the strainer. Save this to use for other recipes. What’s left in the cheesecloth* will be a thick mascarpone cheese.
- If your cream is firm leave it out a room temperature.
- This mix yields you 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.