Mascarpone is an Italian white, creamy type of cheese made of cow milk. It is mostly used when making cakes and desserts, of which the most famous one is Tiramisù, a very famous Italian dessert. Today, we’ll give you a tip on how to prepare a homemade Mascarpone cheese if in case you can’t find it in a store nearby. If you’re planning on discovering the Italian kitchen, or you want to make the famous Tiramisù dessert, this is how to create a homemade Mascarpone.
P.S. It’s really simple to make, but you’ll have to wait for 48 hours until it’s finished, so use your time wisely :)
1/2 l heavy whipping cream with a milk fat content of about 36%
15 ml lemon juice
How to prepare:
Place the whipping cream in a heated pot and heat it up at a temperature of about 80-82°C. If you can’t estimate when the cream has achieved this temperature it’s not a big deal, BUT make sure it doesn’t start boiling, but rather remove it from heat a few seconds before it happens. While it’s hot, add the lemon juice and stir well while on heat for about 1 more minute, then remove the pot from any heat source, cover it with a layer of transparent foil and let it cool off at a room temperature. Once it cools off, place it in a fridge and let it freeze for 24 hours.
The next day, this cheese will become more dense, as you’ll notice. Now, you’ll need some gauze, a bigger piece of it. You’ll need to place the whole thing on the gauze (previously set over a strainer) and lift it up. You can notice all the extra liquids leaking through the gauze. DO NOT SQUEEZE it, and let it release all extra liquids by itself. Once it’s done dripping, place it in the fridge again and let it cool off for 24 more hours. You have yourselves a homemade Mascarpone cheese :)