Homemade Mascarpone Cheese

Recipe by
Total Time:
12-24 hours
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Technique: Boil Recipe
Difficulty: Easy

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Rate This Recipe
5

Ingredients

  • 500ml - whipping Cream (36 per cent pasteurized, not ultra-pasteurized)
  • 1 tbsp - fresh Lemon juice

How to Make Homemade Mascarpone Cheese

  • Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.
  • Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 degrees Fahrenheit. It will take about 15 minutes of delicate heating.
  • Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
  • Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done cre me anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes.
  • Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
  • Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
  • Recipe Courtesy: Mareena's Recipe Collections