Mascarpone Cheese by Chef Charles Knight
At times it can be difficult to find a good quality mascarpone cheese in your local supermarket, but it’s not that hard to prepare homemade! When you do, it will open up a whole new world of sweet and savory Italian dishes!
PREPARATION TIME: 45 minutes – makes about 1 cup
EQUIPMENT: 1 Qt. saucepan, saucier or 11 inch WOK, whisk, 2 Qt. fine sieve, 3 Qt. glass bowl, cheesecloth
- 2 cups heavy cream
- 2 tablespoons lemon juice
Pour the heavy cream into saucepan and bring to a simmer over medium heat to a gentle boil or until the thermometer temperature reaches 190°F. Whisk gently to be sure it do not scorch.
Once the cream comes to a simmer add the lemon juice and whisk occasionally as the cream begins to thicken, about 8 to 10 minutes. When the cream thickens and coats the back of a spoon, remove from heat.
Let the cream cool to room temperature, which will take about half an hour. Or place the pan in an ice bath and allow to cool for about 15 minutes.
Line the sieve with a double layer of cheesecloth, and set that over the bowl to catch the dripping whey. Pour the cream into the cheesecloth. Cover with plastic and refrigerate for 5 to 6 hours or overnight.
Remove the cheese from the cheesecloth and keep in an Ultra-Vac with air removed, or a tightly closed container. Refrigerator until ready to use. With air removed it can last 7 to 10 days.
The whey from the cream left in the glass bowl can be used for other recipes, like Italian bread, or discarded.