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.