Homemade Mascarpone Cheese

Move aside Tiramisu! Mascarpone is the best on the toasts!

For years, I’ve often restrained myself from buying this expensive cheese. Once in a blue moon when I would crave Tiramisu, I let myself go and grab a container of it. Or better, just grab a premade Tiramisu! It surely satisfies the craving. Now the scenario has changed. No more excuses of not making this exquisite cheese at home because it is insanely easy to make! Don’t believe me? Well you will once you see the recipe.  I looked up this recipe a couple of years ago and kind of laughed at it because I really didn’t think of making it at home.  I was talking to my sister and she said she made this at home. I said ok, when the heavy cream goes on sale, I will give it a try. To my surprise, it did on the very same weekend and I had no choice but to buy the damn thing! Well, I am glad I did. Because I am now in love with this recipe and will be making and using this wonderful creamy cheese not only for dessert, but for so many recipes that calls for cream cheese or ricotta cheese.

There is only one set method for making it. You can go nuts searching the web, you will only land on one recipe.

Here’s how I made it.

Homemade Mascarpone Cheese

Ingredients:

2 cups heavy cream(35%)

1 tbsp fresh lemon juice

 

How to:

I prefer to use the double boiler when I heat up the milk or cream just to preven it from scalding.

Boil 1 cup of water in a  large skillet.

Place the sauce pot in water, pour cream in it and heat up the cream up to 190° F.

You can directly heat up the cream on low heat until it reaches to 190° F.

If you don’t own a thermometer, don’t panic. Just heat up the cream until you see boiling  bubbles appear on the surface.

Now add the lemon juice. Don’t expect the curdling action like ricotta or paneer. This is heavy cream, it won’t curdle that much.

Keep on stirring.

Bring it back to 190°F temperature.

It is ready  when the cream will coat the back of the spoon in a thick layer.

Remove from heat.

Keep aside for about 20 minutes.

Now strain in cheese cloth.

Don’t squeeze.

Refrigerate for about 24 hours.

You will only get a tablespoon or so whey.

Your mascarpone is ready to use.

Go crazy with Tiramisu or use it the way I did!

Spread fresh cheese on toasted bagles or English muffins and top it off with powdered sugar and fresh fruit.

Enjoy!