Creating seasonal recipes that are inspired by my passion for local, organic foods

Monday, July 6, 2009

Homemade mascarpone

I don't know about you, but I love foods made with mascarpone, even though I inevitably always mispronounce it. It's that triple-cream cheese that's used in making tiramisu and a whole host of very tasty sweet and savory Italian dishes. You can also serve it with fruit or it can be mixed with cocoa or coffee.

Unfortunately, it's also very expensive to buy, that is, if you can find it in stores. However, luckily for us, it's actually quite easy to make yourself.

Homemade mascarpone

Ingredients:
16 ounces (not ultra-pasteurized) organic whipping cream
1 tbsp fresh lemon juice

Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the water in the skillet.

Heat the cream, stirring often, to 190 F. It will take about 15 minutes of gentle heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker and will cover the back of your spoon thickly.

When the cream reaches temperature, keep it at temperature for 5 minutes, then remove the bowl from the water and let the mixture cool for about 20 minutes. In the meantime, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Pour the mixture into the lined sieve. Once it is cooled completely, cover it with plastic wrap and refrigerate in the sieve overnight or up to 24 hours. Transfer to a sealable storage container. Or your mouth, whichever comes first.

Yield: about 12 oz

1 comment:

Jo said...

I love love love Marscapone but as you say, it's not cheap! It usually means Tiramisu happens but twice a year. Apart from the cost, I very much like the idea of making Tiramisu totally from scratch-- from the Marscapone to the saviordi. I'll try it and comment again once I have results (it may take a few months for me to get my act together).

Thanks very much for the recipe, and I'm excited to see a Crunchy Chicken cooking blog :)