Hi Friends! 😊
Mascarpone cheese is very basically an Italian cream cheese. Mascarpone is made from cream, where American cream cheese is made from milk. This cheese is extremely expensive to buy so I thought I'd give it a go and make my own. It wasn't much cheaper to make. 😩 And, likely because I don't have pure cream available to me (I can only buy cream that is filled with gelatin and thickeners), my yield was MUCH lower than expected.
This recipe should have produced at least two and a half cups of cheese, and it only produced one and a half cups. It was very delicious and worked well for the tiramisu that I made, no complaints there!
If you can find pure cream and you make this recipe, please let me know how it goes for you and what your yield is! Here is the recipe:
Yield: 1.5 cups to 2.5 cups
✎ Print Recipe
Ingredients
5 cups whipping cream
5 tbsp lemon juice
Directions
1. Pour the cream into a medium saucepan and bring to a simmer.
2. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 15 minutes.
3. When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.
4. Place a butter muslin-lined sieve inside a slightly larger bowl and transfer the cooled cream to the sieve.
5. Cover the cream and store in the fridge for 24 hours. After 24 hours the cream will set into Mascarpone cheese.
