How to Make Mascarpone


What You Need


Additional Equipment

  • Sauce Pan
  • Rubber Spatula
  • Slotted Spoon

Additional Ingredients

  • 1 Pint (473 mL) Heavy Cream

Steps


1.

Add cream to sauce pan. Heat slowly until cream reaches 180° F (82° C).

2.

Occasionally stir with rubber spatula while heating, scraping the sides and bottom of the pan over the course of 30 - 40 minutes.

3.

Meanwhile add 1/2 teaspoon (118 ml) citric acid to 1/4 cup (59 mL) water in a cup. Mix to dissolve. Set aside.

4.

Once milk reaches temperature, add citric acid solution. Reduce heat and maintain temperature for 2 minutes.

5.

Remove from heat, and let sit for 30 minutes.

6.

Line a cheese basket with cheese cloth and place over a large bowl.

7.

Pour cream into lined cheese basket, and move to the refrigerator for 6 - 8 hours.

Note: The cream can be thin within the first hour of chilling. If needed, pour the separated liquid from the town back into the lined basket.

8.

Transfer your finished mascarpone to a bowl. Enjoy right away or store in the fridge.


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