Mascarpone Cheese
Mascarpone Cheese
Yum
Votes: 5
Rating: 4.6
You:
Rate this recipe!
An amazing cheese used to make incredible desserts
Servings Prep Time
35 servings 5 minutes
Cook Time Passive Time
10 minutes 8 hours
Servings Prep Time
35 servings 5 minutes
Cook Time Passive Time
10 minutes 8 hours
Mascarpone Cheese
Mascarpone Cheese
Yum
Votes: 5
Rating: 4.6
You:
Rate this recipe!
An amazing cheese used to make incredible desserts
Servings Prep Time
35 servings 5 minutes
Cook Time Passive Time
10 minutes 8 hours
Servings Prep Time
35 servings 5 minutes
Cook Time Passive Time
10 minutes 8 hours
Ingredients
  • 1 Litre Heavy Cream
  • 1 Lemon or Lime Juice
Servings: servings
Units:
Instructions
  1. Add a litre of heavy cream to a large thick bottomed sauce pan. Place over medium heat and slowly bring it up to a simmer. Keep stirring occasionally so it doesn’t scorch at the bottom. When you see the first bubbles start to appear, stir in the juice of a whole lemon and stir continuously until the cream thickens; it should leave a ribbon on the surface when you lift the spoon.
  2. Place a strainer over a bowl and line the strainer with four layers of cheesecloth; you can also use any other thin muslin cloth to strain this. Cover and leave to drain for 8 hours or overnight in the fridge. Discard the whey and store the cheese in an airtight container in the refrigerator.