Homemade Mascarpone Recipe
Category: Desserts
Servings: 1 (Yields about 200g of mascarpone)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 600g |
| Lemon juice | 15g |
Instructions
- Begin by squeezing the lemon to extract the juice, setting it aside for later use.
- Pour the fresh cream into a saucepan and place it over low heat. Gently stir the cream with a wooden spoon, ensuring it does not burn or form a skin on the surface.
- Once the cream is warm (but not boiling), remove the saucepan from the heat. Add the freshly squeezed lemon juice to the cream, stirring gently to incorporate it.
- Let the mixture cool down for about 10 minutes at room temperature.
- Meanwhile, set up a strainer over a clean bowl, and line it with a clean kitchen cloth or cheesecloth.
- Pour the cream mixture into the lined strainer. The cloth will help filter out excess liquid, while leaving the thicker mascarpone behind.
- Allow the mixture to rest in the fridge for 24 hours. During this time, the liquid will drain away, and the mascarpone will firm up.
- After 24 hours, remove the bowl from the fridge. You will notice the liquid has separated, and the mascarpone is now ready to be used.
- Gently scoop the homemade mascarpone into a clean jar or container for storage. Itβs now ready to be enjoyed in your favorite dessert recipes or as a spread.
This rich, creamy mascarpone is perfect for pairing with your favorite Italian desserts like tiramisu or cheesecake, or simply served with fresh berries for a delicious treat!
