This is one of those rich simple foods that cost about five bucks a pop at the store. It’s food of the Gods that you can simply make at home for a few pennies on the dollar. Mascarpone is rich, creamy, tangy, and delicious if you haven’t tried it you don’t know what you’re missing. Mascarpone is the Italian version of cream cheese, add a little vanilla and you have a great pie filling base for fruit tarts.
These cost more than five bucks at the market.
Adapted from a dozen sources, all using the same ingredients in the same amount
Yields about 1 1/2 cups
2 cups heavy cream, pasteurized (but not ultra-pasteurized)
1 tablespoon lemon juice, freshly squeezed
In a large saucepan, heat heavy cream over medium high heat until a candy thermometer reads 190 degrees F (88 degrees C). The cream should be at a simmer. Be careful not to scorch the bottom! Stir in the lemon juice and continue to heat at 190 degrees F (88 degrees C) for 5 minutes, stirring constantly. The cream should thicken enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature, about 30 to 45 minutes.
Place a strainer lined with 4 layers of cheesecloth (or a few layers of coffee filters) over an empty bowl. Add the cream, cover with plastic wrap, and place in the refrigerator. Allow the cream to strain out for 8-12 hours, preferably overnight. Discard the whey; I only ended up with a couple of tablespoons. When finished straining, transfer the cheese to an airtight container and store in the refrigerator.
Use fresh mascarpone cheese within the week.
It might take a year, it might take a day, but what’s meant to be will always find it’s way.