Imagine transforming simple heavy cream into a luxurious, velvety mascarpone cheese right in your own kitchen - no fancy equipment required! This Italian culinary secret is about to become your new weekend cooking obsession. With just three ingredients and a little patience, you'll create a restaurant-quality cheese that will elevate your desserts, pasta dishes, and appetizers from ordinary to extraordinary. Get ready to impress your friends and family with this surprisingly easy homemade mascarpone recipe that proves gourmet cooking isn't just for professional chefs!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 1 quart heavy cream
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
Instructions
- Pour the heavy cream into a large, clean saucepan with a heavy bottom, ensuring there's plenty of room for the cream to heat without boiling over.
- Attach a digital candy or instant-read thermometer to the side of the pan, making sure the tip doesn't touch the bottom of the pan.
- Slowly heat the cream over medium-low heat, stirring occasionally to prevent scorching and ensure even heating.
- Gradually bring the cream temperature up to 180°F (82°C), which should take approximately 30-40 minutes. Maintain this temperature consistently, adjusting heat as needed.
- Once the cream reaches 180°F, remove the pan from heat and immediately stir in the white vinegar and salt, gently mixing for about 30 seconds.
- Let the mixture sit undisturbed at room temperature for 5-10 minutes. You'll notice the cream beginning to curdle and thicken slightly.
- Line a fine-mesh strainer with several layers of cheesecloth and place it over a deep bowl to catch the whey.
- Carefully pour the heated cream mixture into the cheesecloth-lined strainer, allowing it to drain and cool at room temperature for 1 hour.
- After draining, gather the edges of the cheesecloth and gently squeeze to remove any excess liquid.
- Transfer the mascarpone to an airtight container and refrigerate. The cheese will continue to firm up and develop flavor as it chills.
- Use within 5-7 days for the best flavor and texture. The homemade mascarpone will be creamy, rich, and perfect for both sweet and savory dishes.
Tips
- • Use the freshest, highest-quality heavy cream you can find for the best flavor and texture. • Invest in a reliable digital thermometer to ensure precise temperature control. • Stir the cream gently and consistently to prevent scorching or uneven heating. • Be patient during the heating and draining process - rushing can compromise the cheese's texture. • Use clean, sterilized equipment to prevent any unwanted bacterial growth. • Store your homemade mascarpone in an airtight container in the refrigerator. • Experiment with adding herbs or vanilla for unique flavor variations. • Let the mascarpone come to room temperature before using for the smoothest consistency.
Nutrition Facts
Calories: kcal
Carbohydrates: 10g
Protein: 10g
Fat: 136g
Saturated Fat: 85g
Cholesterol: 408mg
