Homemade Mascarpone Cheese
| Prep Time | Cook Time | Chill Time | Yields | Difficulty | Estimated Cost | Cooking Temp |
|---|---|---|---|---|---|---|
| 5 mins | 10 mins | 8 hours+ | ~1 cup | Easy | $5-10 | Low |
Mascarpone is a rich, creamy Italian cheese often used in desserts like tiramisu. This simple recipe allows you to make it at home with just two ingredients.
Ingredients
- 2 cups (500 ml) heavy cream (minimum 35% fat)
- 3 tablespoons distilled white vinegar or lemon juice
Instructions
- Heat the cream: In a medium saucepan, heat the cream over low heat, stirring constantly to prevent scorching, until it reaches 185-190°F (85-88°C). Use a candy thermometer for accuracy.
- Add the acid: Remove the pan from the heat and slowly stir in the vinegar or lemon juice. The mixture will start to thicken.
- Cool and drain: Let the mixture cool to room temperature, then refrigerate for at least 8 hours or overnight. Line a fine-mesh sieve with cheesecloth or a clean kitchen towel and set it over a bowl. Pour the mixture into the sieve and let it drain in the refrigerator until the desired consistency is reached.
Tips
- Use high-quality heavy cream for the best flavor and texture.
- If you prefer a tangier mascarpone, use lemon juice instead of vinegar.
- The longer you let the cheese drain, the thicker it will become.
- Homemade mascarpone can be stored in the refrigerator for up to 5 days.
Note: This recipe yields a slightly different result than the traditional mascarpone-making process, which involves using tartaric acid. However, it’s a simple and accessible way to create a delicious homemade version for your culinary creations.
