Homemade Mascarpone
A recipe for rich velvety mascarpone cheese, made with just 2 ingredients, right in your own kitchen.
Servings: 1.25 cups
Equipment
- medium saucepan
- mesh strainer
- multiple layers of cheesecloth or light dish cloth
Ingredients
- 2 cups heavy cream, non-ultra-pasteurized is preferable
- 2 Tbsp fresh squeezed lemon juice
Instructions
- Pour the cream and lemon juice into a medium heavy bottomed pot and heat on medium until it just comes to a simmer (about 190 degrees F on a thermometer.) Heat the cream gently so it doesn't scorch, and stir almost constantly with a silicone spoonula which helps scrape down the sides and bottom of the pan efficiently.
- Gently simmer the cream for another 5 minutes, stirring gently. I found it easiest to keep moving the pot on and off the flame to maintain the gentle simmer.
- Let the cream cool completely. I like to transfer the hot cream to a glass container and place the container in an ice bath to hurry the process. The cream is ready for straining when it has a slight chill to it. Note: this step it critical: the cream will thicken as it cools.
- Line a mesh strainer with multiple layers of cheesecloth or a light kitchen cloth or napkin, and set that over a bowl to catch the dripping whey. Pour the cream into the lined strainer. Cover loosely with plastic and refrigerate for 8 hours. It is during this time that the thickened cream will transform into mascarpone.
- Remove the cheese from the cheesecloth and keep in a tightly closed container in the refrigerator until ready to use.
- Makes approximately 1 ~ 1 1/4 cups. Plan to use this fresh cheese within a week or so.
Nutrition
Serving: 1 Tbsp · Calories: 81 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Cholesterol: 27 mg · Sodium: 6 mg · Potassium: 24 mg · Fiber: 0.004 g · Sugar: 1 g · Vitamin A: 350 IU · Vitamin C: 1 mg · Calcium: 16 mg · Iron: 0.03 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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