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Home-made Mascarpone
Home-made Mascarpone is a traditional Italian recipe for a classic creamy fresh cheese made from cream acidulated with lemon juice. The full recipe is presented here and I hope you enjoy this classic Italian version of: Home-made Mascarpone.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+draining and chilling)
Makes:
400g
Rating: 
Tags : Milk RecipesCheese RecipesItaly Recipes
Of all the fresh cheeses in common usage (and presented) on this site, mascarpone is probably one of the simplest to make. It's also quite versatile, too!
Ingredients:
500g whole cream (double/heavy/whipping cream, at least 30% fat)
1/2 tbsp lemon juice
Method:
Pour the cream into a medium-sized pan and place over medium heat. Cook, stirring occasionally with a wooden spoon to prevent catching until the temperature reaches 85C (185F).
Take off the heat and continue stirring until the temperature reduces to 60C (140F). Now return the pot to the heat and bring back up to 85C (185F). Whilst stirring constantly add the lemon juice. Continue heating and stirring for 3 minutes.
Take off the heat and, whilst stirring, allow the temperature to reduce to 60C (140F). At this point pour the cream mixture into a heat-proof glass bowl, cover with a lid and a tea towel then set aside at room temperature for 3 hours.
Place a sieve over a clean bowl or a cooking pot (the sieve must not touch the base of the pot). Line the sieve with a double layer of muslin (cheese cloth) then pour in the cooled cream. Cover allow to drain until the mascarpone reaches the desired consistency (about 4-6 hours).
Place the mascarpone in a clean bowl, cover with clingfilm and refrigerate for 24 hours before use.
