Homemade Mascarpone Recipe
Life is too short to not indulge in the finer things, like this decadent homemade mascarpone recipe. Surprisingly easy to put together. Make this creamy concoction the night before and allow it to work its magic overnight and in the morning voilà, a sweet and creamy mascarpone!
You’ll enjoy this velvety smooth concoction that seems a lot like softer cream cheese and is, in fact nearly identical to actually mascarpone that’s made in Italy.
It’s best if you use a high quality whipping cream that has not been homogenized or ultra pasteurized. I use Organic Valley heavy whipping cream which gives me great results. Raw milk will render an even creamier version if you have it available.
Make my buttermilk biscuits to accompany the mascarpone and a dollop of your favorite jam.
2 cups heavy cream (non-homogenized/ pasteurized cream best)
1 tablespoon fresh lemon juice
Fine sea salt
In a small nonreactive saucepan over medium-low heat, gently bring the cream to the point where bubbles just begin to appear, (this can take up to 25 minutes). Do not allow the mixture to boil. Reduce the heat to low, add the lemon juice and salt, and gently simmer the cream for 5 to 7 minutes as you maintain a temperature of 185°F (85°C). Remove from the heat, cover, and let rest for 30 minutes.
Place a fine mesh strainer over a bowl and line it with a double thickness of damp cheesecloth, a flour sack towel doubled over itself, or a couple paper coffee filters. Without stirring, gently tip the cream into the lined sieve, letting everything run into the bowl below. Sprinkle a small pinch salt over the cream. Cover and refrigerate the bowl-and-sieve contraption for at least 8 hours and up to 24 hours.
Remove the mascarpone from the sieve by lifting the cheesecloth or flour sack towel or coffee filters by the corners and twisting then to form a packet. Discard the whey, which is the liquid stuff in the bowl. Mascarpone will keep, wrapped in the cheesecloth in a covered glass or ceramic bowl in the refrigerator, for up to 2 weeks. Wipe away any collected whey in the bottom of the dish daily to keep the cheese fresh.
Adapted from Mrs. Wheelbarrow’s Practical Pantry