Homemade mascarpone is fresher, cheaper and not that difficult to make. Italian mascarpone consists of just two ingredients: cream and lemons, which can save you a lot of money when you make it yourself. In Italy, mascarpone has been homemade in households for centuries.

 

Ingredients for mascarpone: 1 litre whipped cream, juice of half a lemon.

 

Preparation

Bring water to the boil in a saucepan.

Pour the whipped cream into an ovenproof bowl and place over the saucepan, over a medium heat.

Stir the cream with a wooden spoon while heating.

Just before cooking, add the lemon juice.

Stir gently until the cream curdles. Do not allow to boil.

When the cream has curdled, remove the bowl from the heat and let it rest, covered, for 10 minutes until the clots become firmer.

Line a colander with a damp cheesecloth and pour the contents of the bowl into it.

Cover with another cloth.

After an hour, pour away the drained liquid and leave the remaining cheese to drain further in the refrigerator.

After 24 hours, the mascarpone is ready to eat. The cheese will keep for 3-4 days.

 

Mascarpone is one of the best-known Italian cheeses, suitable for both desserts and savoury dishes. The cream cheese melts easily and becomes a creamy sauce that can be mixed with stronger cheeses such as Gorgonzola. For dessert, mascarpone can be used for cheesecakes, fruit desserts and tiramisu.