Homemade Mascarpone

Ingredients

• 50 cl Whole fresh cream (Whole, preferably unpasteurized)
• 2 tbsp Fresh lemon juice (Freshly squeezed juice)

Instructions

1. Heat the cream

   Pour 50 cl of whole fresh cream into the saucepan, heat over low heat while stirring frequently with a wooden spoon until the temperature reaches about 80 °C, about 7 minutes.

   Time: PT7M

   Temperature: 80°C

2. Add the lemon

   Immediately pour 2 tbsp of fresh lemon juice into the hot cream, stirring continuously. Continue cooking over very low heat for 1 minute, the cream will thicken.

   Time: PT1M

   Temperature: 80°C

3. Cool

   Turn off the heat, cover the saucepan with a clean kitchen towel, let cool at room temperature for about 30 minutes.

   Time: PT30M

4. Strain the mascarpone

   Place a strainer over a bowl, line the strainer with a clean cotton towel, pour the cooled cream into the towel, cover with plastic wrap and let drain in the refrigerator for 24 hours.

   Time: PT24H

5. Unmold and serve

   After 24 h, remove the plastic wrap, lift the towel, let the mascarpone block slip onto a plate. Lightly aerate with a spatula. The mascarpone is ready to use or enjoy.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

2 g

Fat

38 g

Fiber

0 g