This post has been a long time coming. I promised myself I would make homemade cheese back on my [cringe] summer to do list. And then again [eeeep!] in the fall…and then I stuck it on my winter one. And guess what?! I FINALLY DID IT! And although making my own cheese was both enjoyable and delicious, it kind of made me hate myself more. It was so ridiculously easy to make…probably easier than 80% of the recipes on here…that it really really bugs me to know it took 6 months to get around to making it.
Before you start, make sure you have a candy thermometer and cheese cloth. It’s very important to keep the milk at a stable temperature so it doesn’t burn or not stay warmed up long enough. But other than that, you only need 2 (yes, 2!!) ingredients. Doesn’t it kind of make you mad to think you’ve spent all that money on mascarpone in the past?
Anyhow, this recipe is oh so easy! Just make sure you give yourself enough time for the cheese to strain overnight. I’ve been mixing my mascarpone into almost everything! I stuck it in some homemade ravioli, pasta, and even with my morning cup of granola and fruit! So creamy and delicious!
Homemade Mascarpone
- 2 cups heavy cream (NOT ultra-pasteurized)
- 1 Tablespoon lemon juice
In a small saucepan, slowly bring the heavy cream to a small simmer (the temperature should climax at 180 degrees and the goal is to try to keep it around there). Let simmer at 180 degrees for about 3 minutes and add in the lemon juice. Simmer for another 3 minutes and then remove from heat. Let cool to room temperature (best to just step away for a half an hour).
Fill a small strainer with several (I used 3) layers of cheesecloth and put a small bowl under the strainer. Pour the cooled mascarpone mixture into the strainer and stick in the fridge overnight (mine only strained a few tablespoons of whey but the mascarpone came out thick and creamy in the morning).
Add to your pasta, granola, or elaborate desserts! Store in an airtight container in your fridge for up to a week.
Song inspiration (classy but still a bit scandalous):
10 Comments
Kristin @ baker bettie
Oh my god. I need to do this soon! That looks amazing.
I love the new look of your site!
Jodi@Garlicgirl
i CAN RELATE TO PUTTING THINGS OFF THAT ARE SO EASY! i ALSO NEVER THOUGHT ABOUT HOW EASY IT WOULD BE TO MAKE MASCARPONE. i’M GLAD I READ YOUR POST SO I CAN START MAKING IT FRESH, AND EVEN SAVING MONEY!
kat Z
Was wondering the importance of not using ultra pasteurized whipping cream. i looked everywhere, but ultra pasteurized was all I could find. i tried the recipe anyway and it seemed to work, but i was just wondering if maybe I screwed it up on some fundamental level that i’m just unaware of?
Shellywest
kat ZI’ve read that people have had trouble getting their ultra-pasteurized milk to curdle into cheese because of the removal of certain bacteria during the pasteurizing process. However, if yours worked then great! Maybe it’s not an issue at all!
sandykos
At 180 degrees, you have killed the bacteria
I am a little confused...... so not too much new there then. But, if this is a veisationisation of cream & earlier 'Heavy cream, non ultra- pasteurised. Surely we don't 'pasteurise vegetarian items, cos we want the beneficial bacteria anyway ?
Hi, I am a little confused…. So no change there then, but, If this a vegetarian site why am I seeing recipes calling for ‘heavy cream’ ? No mention of Non-dairy here ? And then discussion re’ pasteurisation & ultra pasteurisation. Surely both methods kill the beneficial bacteria we want to have in our system ?
So a multiple question I guess – thank you.
Shellywest
I am a little confused…… so not too much new there then. But, if this is a veisationisation of cream & earlier ‘Heavy cream, non ultra- pasteurised. Surely we don’t ‘pasteurise vegetarian items, cos we want the beneficial bacteria anyway ?This is a vegetarian blog – not a vegan blog so I do use dairy (preferably organic) in some of my recipes. Thanks for dropping by!
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