Marscarpone

Homemade mascarpone cheese

Author

Sidney NoFrills

Prep Time: 00:00

Recipe Time: 00:00

Temperature : 180F / 82.2C

Ingredients

• Heavy cream (35% fat)
• Lemon Juice

Directions

1. In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
2. Let simmer at 180° F for about 3 minutes then add in the lemon juice.
3. Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
4. Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.
5. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).

Finishing Steps