Homemade Mascarpone

Mascarpone cheese is one of those "luxurious" things that I don't use frequently, mostly because it's both expensive and hard to get in good quality. Most of the ones in the supermarket taste distinctly unfresh, something that's impossible to disguise if you plan to use it raw in a dessert. It's also a bit of a waste, since it's so easy to make at home... there's really no reason not to.

The homemade version is a completely different species from the storebought variety. It's intensely creamy-tasting (as one would imagine, being almost entirely just cream) and rich, velvety and smooth. It's got a bit of tang, but other than that, is very mild in taste and accommodating to many applications both sweet and savoury. 

It only requires that you have non-ultra high temperature processed (UHT) whipping cream (I've tried it with UHT cream and it didn't go so well, though it might have been another factor confounding that result. If I had more time and money, I'd experiment more, but for now just take my word for it and use non-UHT) and a lemon. A candy thermometer (or any kind of good baking thermometer), a small pot, a strainer and a cheesecloth are all the equipment. It takes only around 15 minutes of active time, and a few hours of waiting, and you've got fantastic mascarpone.

Depending on how long you strain it for, you could end up with slightly more or less product. Thicker mascarpone is better if you want to make a cheesecake or something else firm, but if it's destined for something like a sauce or a trifle, only 4 to 6 hours of straining time is needed.

I made this batch to use in a torte, along with some of my new favourite homemade quark. Hopefully soon there'll be a sale on organic whipping cream so I can finally try making tiramisu...

Homemade Mascarpone
From Two Tarts

500 ml. Whipping cream, 35% (not UHT!)
1 TBSP Fresh lemon juice

Heat cream gently to 190℉ in a heavy-bottomed saucepan, while stirring constantly. Whisk in lemon juice and cook at 190℉ for 5 minutes, or until thickened enough to coat the back of a spoon.

Let cool for 30 minutes, then strain into a colander or strainer lined with several layers of cheesecloth. Leave the whole unit in the refrigerator for at least 4 hours, or up to overnight, to strain.

Remove the mascarpone and store in a tight container for up to 10 days.