Homemade Mascarpone Adapted from a dozen sources, all using the same ingredients in the same amount Yields about 1 1/2 cups 2 cups heavy cream, pasteurized (but not ultra-pasteurized) 1 tablespoon lemon juice, freshly squeezed In a large saucepan, heat heavy cream over medium high heat until a candy thermometer reads 190 degrees F (88 degrees C). The cream should be at a simmer. Be careful not to scorch the bottom! Stir in the lemon juice and continue to heat at 190 degrees F (88 degrees C) for 5 minutes, stirring constantly. The cream should thicken enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature, about 30 to 45 minutes. Place a strainer lined with 4 layers of cheesecloth (or a few layers of coffee filters) over an empty bowl. Add the cream, cover with plastic wrap, and place in the refrigerator. Allow the cream to strain out for 8-12 hours, preferably overnight. Discard the whey; I only ended up with a couple tablespoons. When finished straining, transfer the cheese to an airtight container and store in the refrigerator.
Posted on: Mon, 02 Sep 2013 12:18:19 +0000
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