Milky and slightly sweet.
Making fresh mascarpone is so quick, easy and delicious you’ll wonder why you ever bought it. This recipe is adapted from many different sources, but the ingredients are always the same.
Homemade Mascarpone Recipe
2 cups heavy cream, pasteurized (not ultra-pasteurized)
1 Tbl freshly squeezed lemon
- In a heavy-bottom saucepan, heat heavy cream over medium high heat until simmering and the candy thermometer reads 190° F. Stir in lemon juice. Keep temperature even and consistent for five minutes, stirring constantly. Cream will thicken. Remove from heat and cool to room temperature, 30-45 minutes.
- Slowly and carefully pour cream into a strainer lined with four layers of fine mesh cheesecloth over an empty bowl. (I used two June Bug Bags.) Cover with plastic wrap and refrigerate 8-12 hours.
- There will be some whey left behind, but it won’t be much so you may choose to just throw it away. When finished straining, transfer mascarpone to an airtight container and refrigerate.
Best when used within the week.
Yields about 1-1.5 cups