Homemade Mascarpone Cheese
It is so easy to make your own cheese at home that you’ll be banging your head against the wall for paying $6 for a small cup of cheese at the store. Seriously! You do need to plan a day or even a week ahead of time, but for the price of a pint of milk, you can do this! This homemade mascarpone cheese is a favorite of ours and it’s great in a dip for savory veggies or sweet fruit. Use it in place of sour cream on your chili or drizzle it with honey spread on some toast. It really is that good!
- 1 Pint Heavy Cream
- 1 Tablespoon Lemon Juice
- Add an inch or so of water to a large skillet and bring it to a boil. Pour your cream into a stainless steel bowl and place it into the skillet. Cook the cream for 15 minutes or until it reaches 190 deg F. Add in the lemon juice and keep it at 190 deg for 5 minutes stirring to avoid scalding. The cream should coat the back of a wooden spoon and leave a defined stripe when you swipe your finger across the spoon.
- Place either a paper towel, a coffee filter, or cheesecloth into a strainer and place that over a bowl.
- Pour your mixture out into a strainer. You'll see some liquid leak out of the strainer, the remainder will be absorbed by the cloth. Once cool, cover and place in the fridge overnight.
- The next day, remove from the strainer and fluff up. Add to a mason jar or plastic container and store in the fridge for 7 to 10 days.
This soft cheese is used in many desserts as well as a butter replacement on toast. If you’ve never had it, think of it as cream cheese-y. It’s a main ingredient in Tiramisu, but it’s also used in savory dishes to thicken up a sauce and enriches the flavor. I’ve added some honey to it and served it with sweet berries in mini tarts.