Homemade Mascarpone Cheese


Makes approx 300g (10-1/2 oz)

500ml cream (17 fl oz)

1 tablespoon lemon juice

You will also need:




Put cream into a small to medium sized, heavy bottom saucepan over medium heat, and heat cream until it reaches a temperature of 88 degrees C (190 degrees F).  Stir regularly to make sure it doesn't catch on the bottom, and don't leave unattended - if it boils over, not only will your mascarpone be ruined, but you will have a nasty mess to clean up.

Once temperature has been reached, add the lemon juice to the pan, and continue to cook for a further 5 minutes.  Try to maintain temperature at 88 degrees C (190 degrees F) throughout, and stir constantly.

Remove pan from the heat and allow to cool for about half an hour.

Line a sieve with four layers of muslin, and place over a bowl.   Pour the cooled cream into the lined sieve, cover with plastic wrap, and put in the fridge for several hours (overnight is ideal) for any whey to drain away and the mascarpone to thicken.  I only had about a tablespoon of whey drain off, and my mascarpone thickened up a lot overnight.

Scoop the strained cheese into an airtight container and store in the fridge.  Use within a week.