Friday, March 30, 2012

Homemade Mascarpone

Mascarpone is one of those things I love, but hate to buy because it's typically expensive. So when I found out that I was able to make mascarpone at home, from scratch, with heavy cream and fresh lemon juice, I jumped at the chance to give it a try! If you've never had mascarpone, it's rich, creamy and slightly sweet. It's similar to cream cheese, but much softer and richer.

This recipe was simple, heat milk to 190 degrees, add lemon juice, cook 5 more minutes then cool the liquid. Strain in a cheesecloth or a clean tea towel 12-24 hours and you're in business! Woo! There are endless possibilities to where you can use mascarpone: in tiramisu, in dips, in crepes with some fruit, to make sauces to drizzle over pasta or a protein and the list goes on.

Last night I made whole wheat crepes, and filled them with my mascarpone mixed with some organic 85% dark chocolate, and topped that with sliced bananas. I rolled those babies up and sprinkled powdered sugar over top. They were divine. I should have taken a picture for you... My bad. They were yummy though!

Give this recipe a try, not only is it more cost effective than the real thing but it has more flavor and it's more creamy. Indulge yourself, you know you want to!!


Mascarpone from Not Without Salt

2 cups pasteurized (not ultra-pasteurized, if possible) cream
1 T fresh lemon juice

Heat to 190* on medium low. Continually stir, taking care not to scorch the bottom.

When the cream has reached 190* add the lemon juice. It will immediately get a touch thicker. Heat at 190* for another 5 minutes, stirring often.

Remove from the heat, cover the pan and refrigerate over night or until completely cool.

Once cream has cooled it will be nearly as thick as sour cream.

Place a strainer lined with four layers of cheesecloth over a medium bowl. Add the thickened cream to the cheesecloth. Gather the corners and carefully tie the ends to form a bundle. Hang this in the fridge and let drain into the bowl for another 12-24 hours, or overnight. There should be a couple tablespoons of whey left in the bowl after it’s finished draining.

After the cream has hung and drained your mascarpone is finished and ready to use.

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