I grew up in Wisconsin, which means I'm an all cheese, all the time sort of person. It's a standard joke that our blood is actually a mixture of cheese sauce and beer, and cheeseheads are unironic hatwear. Granted, the variety of cheeses I experienced when I lived there was mostly limited to cheddar and swiss, but once my taste buds and I grew up I discovered the range of wonders cheese offers.
I've been partial to the soft spreadable cheeses for as long as I can remember, attacking the cold-pack flavors with abandon when I was a child, and now being obsessed with a certain flavor of chevre. So naturally, when I had mascarpone for the first time, I went gaga. I mean, cheese as a main component of dessert? Come on!
You've probably had mascarpone but not thought much about it — it's a key ingredient in desserts like tiramisu, and sometimes used instead of (or with) ricotta in cannoli. Mascarpone can be used for so much more, from cheesecakes to ice creams to simple tarts, and even savory dishes!
I've made ricotta-style cheese at home before, and couldn't believe how easy it was. DIY mascarpone is even easier! All you need is heavy whipping cream, lemon juice, and a couple of special tools that are easy to find: cheesecloth and a candy thermometer.
Now, when you are working with cheesecloth, you want to make sure that whatever you're straining isn't piping hot. Because cheesecloth is so lightweight, hot liquids can create a big whole pretty quickly. This mascarpone cheese recipe calls for it to cool for 30 minutes before straining, so you don't need to worry about wasting cheesecloth. You can just cut off enough to fit your strainer, too, and save the rest for your next cheesemaking adventure!
Once you've made mascarpone cheese at home yourself, you'll swear off buying it at the store. Considering how easy it is, it's practically criminal how much it costs to buy! With only 15 minutes of hands-on time and only two ingredients, cheese at home couldn't be simpler.
Looking for ways to use your homemade mascarpone cheese? We've got you covered! Try Tanya's lemon mascarpone grilled cheese for dessert, or Casey's chestnut agnolotti for dinner.
Mascarpone Cheese Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
Directions
- Pour heavy cream into a saucepan and heat over medium-high. Using a candy thermometer to check temperature, cook until it reads about 190°F, about 5 minutes. Stir with a silicone spatula while cooking to ensure the cream doesn't scorch on the bottom of the pan.
- Stir in the lemon juice and continue to simmer at the same temperature, stirring continuously, for another 5 minutes. The mixture will thicken quickly and begin to bubble slightly, so reduce heat as needed.
- Remove from heat and let rest at room temperature for 30 minutes.
- Line a strainer with cheesecloth and set over a bowl. Pour the cooled mixture into the cheesecloth, making sure the cheesecloth stays in place. Cover the strainer with plastic wrap and let drain in the refrigerator for 8 hours, or overnight.
- After resting, put the finished cheese in a bowl and stir to loosen it up. Stir back in some of the whey that drained out if you like, to achieve the texture you want.
Notes
- Any other whey can be saved and used in smoothies, batters, or scrambled eggs.
- Store mascarpone cheese in the refrigerator for up to a week.
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