How to make it

  • Present heavy cream and ½&½ to a double boiler.
  • Heat gently to 185°F*.
  • Stir in lemon juice.
  • Hold at 185°F for 5 minutes.
  • Cover. Let cool then store in refrigerator overnight.
  • Hang the presipitated cream in sterile butter muslin in the refrigerator overnight over a drainage bowl.
  • Place cheese in a container that seals tightly and store in the refrigerator for up to 1 to 2 weeks.
  • I recycled a 2lb yogurt container.
  • Save the whey for making ricotta or use in breakfast cereal or shakes or baking or straight-up drinking. This is real buttermilk!
  • *Mascarpone can be made with a little sugar if desired. Add sugar duing the heating stage to your likeness.

Reviews & Comments 3

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  • NPMarie 2 years ago
    Thanks for sharing this PSO..I have a hard time finding the stuff where I live!
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  • elgourmand2 2 years ago
    Almost forgot. The whey can be used to stabilize and preserve homemade mayonnaise. Whey is pretty tasteless but has a low PH.
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  • elgourmand2 2 years ago
    Love stuff like this. Already make yogurt and sour cream. Will advise. Thanks.
    Was this review helpful? Yes Flag

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