Mascarpone is a versatile cheese. It can be used in everything from cakes and desserts to sauces and as a side dish. Tiramisu and risotto are probably the dishes most people associate with this lovely cheese, although it actually has a range of other uses.
Recipe for homemade mascarpone
Mascarpone is a versatile cheese. It can be used in everything from cakes and desserts to sauces and as a side dish. Tiramisu and risotto are probably the dishes most people associate with this delightful cheese, although it actually has a range of other uses.
The cheese is even quite easy to make yourself! The only thing it requires is patience, as the whey needs time to drain from the curd. On the other hand, it doesn’t require any special kitchen skills or a lot of expensive equipment. The only thing you need is a thermometer, as it’s important to keep the cheese within the correct temperature during preparation.
Servings: gram
Homemade Mascarpone
Mascarpone is a versatile cheese. It can be used in everything from cakes and desserts to sauces and as a side dish. Tiramisu and risotto are probably the dishes most people associate with this lovely cheese, although it actually has a range of other uses.
Ingredients
- 0.5 l Whipping Cream
- 15 gram Lemon Juice
Instructions
- Heat the cream in a saucepan to 85 degrees Celsius (185 degrees Fahrenheit) - use a thermometer. Stir regularly. The high temperature ensures that all bacteria are killed.
- We used our Monsieur Cuisine (a mixer with a heating function) to stir our cream.
- When the right temperature is reached, stir in the lemon juice. The cream will now thicken.
- Cover the warm cream and place it in the refrigerator overnight.
- Pour the cream through a sieve that you have previously lined with a piece of muslin, cheesecloth, or a clean dish towel. You can also use coffee filters that you have cut open.
- Place the whole setup, covered, in the refrigerator for about 12 hours until all the whey has drained off (there will not be a large amount of whey), and the cheese has become a solid mass.
- The cheese is now ready. Put it in an airtight container and store it in the refrigerator. The shelf life is 1-2 weeks.
Notes
Stop food waste: you can use the whey in dough for bread and rolls. Replace the same amount of liquid in the baked goods as you have whey.