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Mascarpone cheese is often hard to find when you live in the southwest or other rural parts of the world. Fortunately, it is very easy to make and doesn’t take much time. The sticky wicket however, is that you have to make it a day before you plan to use it in your recipe.
The main difference between mascarpone cheese and cream cheese is that cream cheese is made from milk while mascarpone is made from heavy cream, so it is sweeter.
If you’ve never made mascarpone before, you will be amazed how easy it is to dip you toe into the cheesemaking world. After this simple recipe you’ll be able to call yourself an official cheesemonger.
- 8 oz. heavy cream
- 1.5 tsp fresh lemon juice (can use cream of tartar 1/2 tsp)
- Heat cream. This is an easy process, but you have to do it properly. To start, fill a sauce pan with water and put cream in a bowl that fits in the pan. Make sure the water level is up to the level of the cream.
- Bring water to a boil on medium heat and hold boil until cream reaches 180 degs. F., stirring frequently.
- Add in lemon juice and hold temperature while stirring for 5-10 minutes, until cream thickens.
- Remove from heat and let cool 20 minutes without stirring.
- Line a bowl with cheesecloth and pour cream onto cheesecloth.
- Once the cream cools completely drain whey (liquid) and put cheese in fridge for 24 hours.
- Peel the cheese off the cloth and put in a closed container.
- Use within one week.