It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes!
- 2 ½ cups (20 fl oz/565 ml) heavy cream
- 2 ½ tablespoons lemon juice
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Pour the heavy cream into a medium saucepan and bring to a simmer over medium heat.
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Once simmering, add the lemon juice and whisk until the cream begins to thicken and reduce, roughly 13-15 minutes.
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When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.
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Line a sieve with cheesecloth and place inside a slightly larger bowl. Pour the cooled cream into the lined sieve.
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Gather the corners of the cheesecloth and cover over the cream. Store in the fridge for 24 hours.
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After 24 hours the cream will be set and ready to use. This recipe yields you 1 ¼ cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 4 days.
Watch the Recipe Video!
*If you don't have a cheesecloth you can use a very thin kitchen towel.