Homemade Mascarpone Cheese
Homemade Mascarpone Cheese
Ingredients
For the Mascarpone
- 4 1/4 cups heavy cream
- 1/4 cup malted milk drink, for tempering
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Pour the heavy cream into a medium-sized pot. Place the pot on the stovetop over medium-low heat.
⏱️ 1 min
- 2
Add the malted milk drink to the cream. Stir gently with a spatula as the cream heats, ensuring it does not boil. Heat until the cream reaches approximately 175°F, or just before it begins to simmer around the edges.
⏱️ 6 min•🌡️ 175
- 3
Remove the pot from the heat. Pour in the freshly squeezed lemon juice and stir continuously for 1 to 2 minutes. You will notice the cream beginning to curdle and thicken.
⏱️ 2 min
- 4
Transfer the curdled cream mixture from the pot into a clear glass bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to temper and further thicken.
⏱️ 2 min
- 5
Once chilled, line a fine-mesh sieve or colander with several layers of cheesecloth. Place the sieve over a larger bowl to catch the draining whey.
⏱️ 3 min
- 6
Pour the chilled cream mixture into the cheesecloth-lined sieve. Place the entire setup back into the refrigerator and allow the liquid whey to drain out for 12 to 24 hours, or until the mascarpone reaches your desired thick, creamy consistency. Gently press down on the cream with a spoon occasionally to aid in the drainage process.
- 7
Once sufficiently drained, carefully gather the cheesecloth and transfer the solid, thick mascarpone cheese into a clean serving bowl or airtight container. Discard the drained whey. Your homemade mascarpone is now ready to use in desserts like tiramisu or savory dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Mascarpone Cheese
Ingredients
For the Mascarpone
- 4 1/4 cups heavy cream
- 1/4 cup malted milk drink, for tempering
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Pour the heavy cream into a medium-sized pot. Place the pot on the stovetop over medium-low heat.
⏱️ 1 min - 2
Add the malted milk drink to the cream. Stir gently with a spatula as the cream heats, ensuring it does not boil. Heat until the cream reaches approximately 175°F, or just before it begins to simmer around the edges.
⏱️ 6 min•🌡️ 175 - 3
Remove the pot from the heat. Pour in the freshly squeezed lemon juice and stir continuously for 1 to 2 minutes. You will notice the cream beginning to curdle and thicken.
⏱️ 2 min - 4
Transfer the curdled cream mixture from the pot into a clear glass bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to temper and further thicken.
⏱️ 2 min - 5
Once chilled, line a fine-mesh sieve or colander with several layers of cheesecloth. Place the sieve over a larger bowl to catch the draining whey.
⏱️ 3 min - 6
Pour the chilled cream mixture into the cheesecloth-lined sieve. Place the entire setup back into the refrigerator and allow the liquid whey to drain out for 12 to 24 hours, or until the mascarpone reaches your desired thick, creamy consistency. Gently press down on the cream with a spoon occasionally to aid in the drainage process.
- 7
Once sufficiently drained, carefully gather the cheesecloth and transfer the solid, thick mascarpone cheese into a clean serving bowl or airtight container. Discard the drained whey. Your homemade mascarpone is now ready to use in desserts like tiramisu or savory dishes.
⏱️ 2 min