Homemade Mascarpone

Good news.

This mild and creamy fresh cheese with a consistency similar to soft butter is addictive. We really wish someone had told us years ago that it’s so cheap and easy to make your own mascarpone at home. We want to be that someone for you. Just add a bit of lemon juice to the cream and you have got homemade version. You can add it to your oatmeal, turned into ice cream, spread it on your pizza, but our favourite way to eat it is whipped with good quality olive oil, honey, lemon or lime zest, and salt. Salt is really needed here.

Ingredients

• 2 cups heavy cream (pasteurized)
• 1 tbsp lemon juice, freshly squeezed

Method

1. In a large saucepan, heat heavy cream over medium high heat until simmering. Stir in the lemon juice and continue to heat for 5 minutes, stirring constantly. The cream should thicken enough to coat the back of a spoon.
2. Remove from heat and allow to cool to room temperature, about 30 minutes.
3. Fill a small strainer with several layers of cheesecloth and put a small bowl under the strainer.
4. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl with the cheese and cheesecloth in the fridge overnight to strain out the whey.

Enjoy!