Mascarpone Cheese
From pointsevenout 8 years ago
- 2 days to make
- Serves 1 1/2lbs
Pronounced mahs-car-PO-nay. It is a thick soft mostly tasteless cream cheese. If you wish to add some sugar, try 1Tbsp as a starting point. A hat tip to David B. Fankhouser, Ph.D. Professor of Biology and Chemestry U. Read more C. Clermont College, Batavia, OHIO, for the basic recipe. See less
Ingredients
- 1 pint heavy cream shopping list
- 1 pint ½&½ shopping list
- 2T lemon juice shopping list
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.
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