Learn how to make homemade mascarpone, which is very similar to regular cream cheese, except pretty much better in every way. It's not quite as tangy, but it’s richer and more decadent. Whether you're going to use it in dessert recipes, like tiramisu, or as a simple spread for bread, this recipe couldn't be easier, and only requires two ingredients.
INGREDIENTS
- 2 cups heavy cream
- 1 tablespoon lemon juice
DIRECTIONS
- Gather all ingredients.
- Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
- Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
- Whisk well and let cool for 30 minutes.
- Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
- Chill in a refrigerator for 8 hours, or overnight.
- Remove plastic wrap and store in a sealed container or use immediately.
TIPS
- Use heavy cream that contains 35%-40% butterfat.
- If not using a thermometer in Step 2, bring the cream to the lowest possible simmer, as in barely any tiny bubbles breaking the surface.
- This is the thick, dense, firm version of mascarpone. Once chilled, it has a slightly grainy appearance on a knife but should be completely smooth on the palate.
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