Homemade Mascarpone
2 servings
30 minutes
Homemade mascarpone is the embodiment of tenderness and sophistication in Italian cuisine. This creamy cheese originates from Lombardy, where it has become an integral part of many desserts. Its taste is soft, rich, with a slight tanginess, making it an ideal complement to fruits, pastries, or even pasta. The simplicity of preparation allows anyone to feel like a true chef: just two ingredients—cream and lemon juice—transform into an airy mass with a velvety texture. Homemade mascarpone stands out from store-bought with its fresher, natural flavor. It is wonderful in tiramisu, creams and sauces, as well as simply spread on crispy bread.
1
Pour the cream into a small saucepan. Over low heat, stirring constantly, bring the cream to a temperature of 82-85 °C. Maintain this temperature and cook the cream, stirring, for about 3 minutes.
- Cream 20% fat: 2 glasss
2
After 3 minutes, add lemon juice to the cream. Continue to cook the cream while stirring constantly for another 3 minutes. When the mixture resembles thick cream, remove from heat and cool to room temperature, about 20-30 minutes.
- Lemon juice: 1 tablespoon
3
At this stage of preparation, it is important to carefully monitor how the consistency changes and not to overheat the cream.
4
Place a small strainer or sieve over a pot and line it with three layers of cheesecloth. Put the chilled mascarpone on the cheesecloth, cover it with the cloth, and refrigerate overnight.
5
In the morning, the liquid should be drained, and the settled mass mixed and left in the refrigerator for another one or two days — during this time, the cheese will acquire a delicate, rich flavor.
