As you all know, mascarpone is a cheese obtained from the processing of heavy cream. Today, I found fresh heavy cream, so I thought: “Why not make mascarpone cheese?” Moreover, it’s really easy… I didn’t expect it.
Mascarpone can be used to make tiramisu, to make Gorgonzola even more succulent and delicious, and for many other spectacular recipes.
Today, let’s see how to make mascarpone cheese, and then you’ll find many other ideas to use it in your kitchen in the other articles here on the website or on the YouTube channel. 😱 If you’re not subscribed yet, what are you waiting for?
But now let’s see the simple ingredients we need and how to make it.
I’ll tell you in advance that we will need: a FOOD THERMOMETER, A SMALL SYRINGE FOR DOSING THE LEMON.
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INGREDIENTS
|
HEAVY CREAM |
500 ml |
|
LEMON JUICE |
   9 ml |
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INSTRUCTIONS
1) In a small to medium-sized pot, pour the fresh cream and heat it to a temperature of about 83°C -181°F (if you don’t have a kitchen thermometer, you can gauge by turning off the heat as soon as the cream reaches a boil).
2) Remove from heat and gradually pour in the lemon juice.
3) Mix well.
4) Take a glass bowl, place a sieve over it, inside which you have placed a kitchen cloth, and pour the lemon-mixed cream into it.
5) Once our homemade mascarpone cheese has reached room temperature, refrigerate it for 24 hours.
After 24 hours, the mascarpone cheese is ready. Now that you make mascarpone cheese you need to preserve it, remove the cheese from the cloth and store it in a glass bowl that you can cover with cling film until you decide which recipe to use it for. 😉 I recommend using your homemade mascarpone for classic Tiramisu or for the alcoholic version 🤪.
Enjoy your meal!
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