Cheese Basket Mold
Butter Muslin Cheese Cloth
Cheese Thermometer
Stock Pot
Rubber Spatula
1/2 Teaspoon Citric Acid
1 Pint (473 mL) Heavy Cream
Add cream to sauce pan. Heat slowly until cream reaches 180° F (82° C).
Occasionally stir with rubber spatula while heating, scraping the sides and bottom of the pan over the course of 30 - 40 minutes.
Meanwhile add 1/2 teaspoon (118 ml) citric acid to 1/4 cup (59 mL) water in a cup. Mix to dissolve. Set aside.
Once milk reaches temperature, add citric acid solution. Reduce heat and maintain temperature for 2 minutes.
Remove from heat, and let sit for 30 minutes.
Line a cheese basket with cheese cloth and place over a large bowl.
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 bowl back into the lined basket.
Transfer your finished mascarpone to a bowl. Enjoy right away or store in the fridge.
