Homemade mascarpone is one of life's true pleasures: thick, creamy and unctuous, with a classic, tart finish. It's perfect for desserts such as tiramisu, cheesecake or whipped mascarpone cream, as well as savoury dishes like pasta, risotto or soup. Mascarpone is a simple cream cheese made by heating, acidulating and straining double cream, and it's quick and easy to make at home. It also extends the shelf life of leftover cream, turning it into a real treat. Even a small batch of 100-200ml cream produces enough mascarpone to enhance many savoury dishes, such as pea pod risotto or salad bag soup, or to serve alongside root vegetable latkes.
Homemade mascarpone recipe
Mascarpone is one of the simplest yet most rewarding recipes. Making it from scratch sheds light on commercial products and teaches how they are actually made. Next time you sniff leftover cream and it smells a touch sour, rather than throw it, turn it into your own mascarpone. If there is any mould, however, it is too late – feed the compost. A 200ml batch works well, but you can make it with as little as 100ml, enough to top a risotto or spread on toast with honey.
Ingredients
- 100ml-plus double cream
- 1 tsp lemon juice per 100ml double cream
Method
Tip the cream into a small saucepan and set over a medium heat. Stirring with a wooden spoon, heat gently until it reaches 85C, then stir in a teaspoon of lemon juice per 100ml cream. Turn down the heat and, still stirring gently, keep the temperature at a steady 85C for three minutes. If you don't have a thermometer, turn down the heat once the cream starts to steam and before it simmers, with just a few bubbles around the edge.
Take off the heat and leave to cool at room temperature for an hour, stirring occasionally. Line a small sieve with muslin or a clean cloth, and set this over a bowl, ensuring the sieve doesn't touch the base of the bowl. Pour in the cooled cream, cover with a plate and put in the fridge to drain for eight to 24 hours.
Transfer the mascarpone left behind in the sieve to a clean jar and store in the fridge for up to three days. Save any whey that has drained off to drink or use in baking.
