homemade mascarpone

How To Make homemade mascarpone

• 1

  Place the cream in a heavy saucepan (enameled cast iron is the best). Bring the cream to a simmer, but not a full boil. You should be able to see the cream moving gently, and perhaps a few small bubbles on the side of the pan. Meanwhile, prepare an ice bath for the pan.
• 2

  Add the lemon juice or vinegar, then whisk until thickened. You may see some separation, but this is normal. Thickening will take 10-15 minutes. When thickened, remove from heat and place the pan in the ice bath. Allow the mixture to cool for about 10 minutes, stirring occasionally.
• 3

  While the mixture is cooling, line a colander with cheesecloth. Set the colander inside a slightly larger bowl and set aside.
• 4

  When the mixture has cooled, pour it into the lined colander. Refrigerate for 24 hours.
• 5

  After 24 hours, what's left in the cheesecloth is mascarpone. Transfer to a lidded container - you should have about 11 ounces of mascarpone. Cover and refrigerate. It will last about 5-6 days.
• 6

  Note: you will have some liquid, called whey, at the bottom of the bowl. You can use this for many things: for soup stock, in your smoothies as a probiotic, in your pizza dough, etc. Also, your pooch will love it, too!
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