Homemade Mascarpone
We are the biggest homemade mascarpone fans ever. Mascarpone in this recipes is made out of two ingredients only. Yup, two. No store-bought things, no strange ingredients, just whipping cream and lemon juice, then you leave it rest overnight and the next day you will be surprised with the most creamy, delicious, rich in flavor mascarpone - absolutely perfect for tiramisu as well. We believe in our breeders, in our local dairy and we always choose local when we have a chance. In Slovenia or in any other country we are visiting. So when you combine delicious ingredients and a bit of time, you get magic, or in our case, homemade, fresh mascarpone cheese, that won't take you more than 10 minutes. Sponsored by Slovenian Ministry of Agriculture, Forestry and Food.
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METHOD
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Cook whipping cream
Pour heavy whipping cream into a saucepan. Set over medium high heat and cook until cream reaches 80°C – 85°C (175°F – 185°F). Lower the heat and add the lemon juice. Cook for another 5 minutes, then remove from the heat and allow to cool for 10 - 15 minutes.
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Rest overnight
Line a fine-mesh strainer or sieve with a cheese cloth (or double kitchen towel). Suspend over a bowl and pour in the cream. Once the cream cools to room temperature, move the sieve and the bowl to the fridge overnight.
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Store or use
The next day, squeeze the remaining liqud from the cloth and store the finished mascarpone in a covered dish, then refrigerate. It can be stored for up to a week in a fridge.
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