Homemade mascarpone is one of life's true pleasures: thick, creamy and unctuous, with a classic, tart finish. It is perfect for everything from desserts such as tiramisu, cheesecake or whipped mascarpone cream to savoury dishes such as pasta, risotto or soup. Mascarpone is a simple cream cheese made by heating, acidulating and straining double cream, and it is quick and easy to make at home. It also extends the shelf life of leftover cream while turning it into a real treat. Even a small batch of 100-200ml cream produces enough mascarpone to make many a savoury dish sing, for instance in pea pod risotto or salad bag soup, or to serve alongside root vegetable latkes.
Why Make Mascarpone at Home?
Mascarpone is one of the simplest yet most rewarding recipes. Making things from scratch that you would normally buy from the shops sheds light on commercial products and teaches us how they are actually made. Next time you sniff the remains of a pot of cream and it smells a touch sour, rather than throw it, turn it into your own mascarpone. If there is any mould, however, it is too late – time to feed the compost monster. A 200ml batch is a good size, but you could make it with as little as 100ml, which is more than enough to top a risotto or to spread on toast with honey.
Ingredients
- 100ml-plus double cream
- 1 tsp lemon juice per 100ml double cream
Method
Tip the cream into a small saucepan and set it over a medium heat. Stirring with a wooden spoon, heat gently until it reaches 85C, then stir in a teaspoon of lemon juice per 100ml cream. Turn down the heat and, still stirring gently, keep the temperature at a steady 85C for three minutes. If you do not have a thermometer, turn down the heat once the cream starts to steam and before it simmers, with just a few bubbles around the edge.
Take off the heat and leave to cool at room temperature for an hour, stirring occasionally. Line a small sieve with muslin or a clean cloth, and set this over a bowl. Make sure the sieve does not touch the base of the bowl. Pour in the cooled cream, cover with a plate and put in the fridge to drain for eight to 24 hours.
Transfer the mascarpone left behind in the sieve to a clean jar and store in the fridge for up to three days. Save any whey that has drained off to drink, or use it in baking.
Tips for Best Results
Using cream that is just on the turn adds a pleasant tang to the mascarpone. The whey can be used in bread, pancakes, or smoothies for extra protein. Homemade mascarpone has a fresher taste than store-bought and can be flavoured with vanilla, herbs, or spices.
