Then fold over the cheesecloth and let sit in the refrigerator. It will look liquidy at first, but it will look like the above photo by the next morning...Ecco il mascarpone!
Mascarpone Cheese
- 500 ml whipping (36 %) pasteurized (or ultra-pasteurized), preferably organic cream
- 1 tbsp fresh lemon juice
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
I made marscarpone for my DB filling too. So sweet and cream! Yours looks perfect!
ReplyDeleteHow marvelous is that?! You made your own? And you're right so easy! Thanks for sharing!
ReplyDelete~ingrid
this is such a cool idea! mascarpone cheese are readily available in our supermarkets here, however they tend to be very expensive. Now I can make tiramisu whenever!
ReplyDeleteBarbara - Great minds think alike! Thanks!
ReplyDeleteIngrid - Yep, I made my own! It really is easy; I was surprised, too.
SimplePleasures - Yeah, I think it would be cheaper to make this at home. It's rewarding, too.
Hi Memoria -- I made this last night and it came out great! And it was so easy. Thanks for the recipe and the tips!
ReplyDeleteI'm glad it worked out for you!! It is very easy. I was surprised at how easy it was.
ReplyDeleteCould you sub something else for the lemon juice? I live in Mexico and in this region I can't find lemons. Limes yes, but no lemons. Weird, I know. But, just curious?
ReplyDeleteThanks!
I have no idea if you can use limes instead of lemons. What about bottled lemon juice (jugo de limón embotellado)? Do you have that? If not, try out the limes, and tell me how it turns out. ¡Suerte!
ReplyDelete