Mascarpone cheese is the decadently delicious kissing cousin of cream cheese. It's ultra creamy and may quickly become a tasty staple in your kitchen.
Author: Portlandia Pie Lady
Ingredients
3cupsheavy whipping cream
2tablespoonslemon juice
1largepiece of muslin or several layers of cheesecloth
Instructions
Place cream into a medium size sauce pan and heat over medium heat to 180 degrees and simmer for about 3 minutes.
Add the lemon juice and keep at 180 degrees for another 3 minutes. You may need to adjust temperature on the burner. If it is getting too hot pickup the pan from the burner to let the temperature go down for just a few seconds.If the temperature dips down below the 180 degree mark you do not need to re-start time. Sometimes I let it go about 30 seconds more at the end.
Remove pan from heat and let cool about 1 hour at room temp or in refrigerator for about 45 minutes.
Place muslin or cheesecloth into a strainer/colander and place over a bowl to catch liquids. Pour the cooled "mascarpone" and place it into your refrigerator for 8 to 10 hours. The longer you strain it the thicker it will get. This will yield about 16 ounces (2 cups) of mascarpone cheese. Store in airtight container for up to two weeks.