Recently I posted a photo of the mascarpone I made on Facebook and instagram and I was asked to share the recipe.
I’ve had lots of lovely thick jersey cream from Kisses and haven’t felt like making butter. Usually I would make cream cheese but having run out of starter I needed a another option.
Mascarpone is a delicious citrusy Italian cream cheese that can be quite expensive to buy but is very easy to make. You can use vinegar, lemon juice or citric acid combined with cream. For the purpose of this recipe I am using citric acid but feel free to experiment.
1teaspoon citric acid
1. Pop your cream in a heavy saucepan and very slowly heat the cream stirring every now and then. Bring the cream to 90 degrees celsius (use a meat or candy thermometer to measure this)
2. Once you have brought cream to temp remove from heat and add the citric acid stirring for 5 minutes.
3. Place a colander or sieve lined with a muslin/cheese cloth over a bowl and Poor the cream mix in. cover with a plate and move to the fridge to drain the liquid for 8 hours.
4. Poor off the drained whey. This can be used in breads, soups, stocks or to make ricotta.
Scrape your mascarpone into a container and use as you wish.
We made a mascarpone baked cheesecake with lime and raspberry if anyone would like the recipe to this please ask and I’ll add it to the post. (Sorry no photo of the actual cheesecake it went too quick but here’s the before 😋)