mascarpone cheese recipe
Mascarpone cheese is a soft, creamy Italian cheese made from cream and citric acid. It is often used as a key ingredient in tiramisu and other desserts, but can also be used in savory dishes. This homemade mascarpone cheese recipe is simple to make and tastes much fresher than store-bought mascarpone.
- 1 quart heavy cream
- 1/4 teaspoon citric acid
Step 1: Prepare the Cream
In a large heavy-bottomed saucepan, pour the heavy cream and heat it over low to medium heat. Use a candy thermometer to measure the temperature and heat it to 180°F, stirring constantly. This process should take around 20 minutes.
Step 2: Add Citric Acid
Remove the saucepan from the heat and add the citric acid while constantly stirring the cream. The cream will begin to thicken and form lumps. Continue stirring for a minute or two until the cream is fully thickened and there are no more lumps.
Step 3: Strain the Cream
Place a piece of cheesecloth over a fine-mesh sieve and place the sieve over a bowl. Pour the mixture through the cheesecloth and let it strain for around 2 hours. The longer you allow it to strain, the firmer the cheese will be. If you prefer a soft and spreadable texture, you can strain for only 1 hour.
Step 4: Store the Mascarpone Cheese
Once the cheese has reached your desired thickness, you can transfer it to an airtight container and store it in the refrigerator for up to two weeks. Homemade mascarpone cheese is delicious and can be used in a variety of dishes, from desserts to pasta sauce.
Making mascarpone cheese is a simple process that requires only two ingredients and a little bit of patience. The result is a creamy, homemade cheese that is much fresher and more delicious than store-bought mascarpone. Use it in your favorite recipes for a delicious touch of Italian flavor.