1)Homemade Mascarpone Cheese
Yield: About 8 ounces
Serving Size: 1 ounce
Homemade mascarpone cheese is so easy, there is no reason to ever buy it again!
Ingredients
2 cups heavy cream (not ultra-pasteurized)
1 tbsp fresh-squeezed lemon juice
Instructions
In a large saucepan, heat cream over over medium heat to a low simmer, until it reaches about 190F (I found I had to go to about 195F to get a gentle simmer going).
Stir in lemon juice and continue to cook for 5 more minutes, keeping it right at about 190F. You may have to turn your burner up and down to keep the temperature constant. Mixture will thicken to the consistency of gravy.
Remove from heat and let cool. Mixture will continue to thicken. Line a sieve with a clean tea towel or several layers of cheesecloth and set over a bowl. Pour cream mixture into sieve and refrigerate for 8 to 12 hours.
Transfer to an airtight container and press plastic wrap flush to the surface. Can be stored in fridge for about a week.
Notes
Serves 8.
Each serving has about 1 g of carbs.
2) Homemade Mascarpone Cheese
Recipe from Not Without Salt
Ingredients
2 cups pasteurized heavy whipping cream (not ultra-pasteurized, if possible)
1 tbsp fresh lemon juice
Directions
Place the heavy cream in a medium-sized heavy bottom sauce pan. Attach a candy thermometer.
Heat the cream over medium-low heat until it reaches 190 degrees (this will take 15 to 20 minutes). Stir occasionally, increasing the frequency as the cream gets warmer.
Once the cream reaches 190 degrees, add the lemon juice. The cream will thicken slightly. Cook the cream at 190 degrees for 5 minutes, adjusting your burner up or down as necessary to maintain that temperature.
After five minutes, remove the saucepan from the heat, cover with a lid, and place in the refrigerator for 12 to 24 hours.
Remove the saucepan from the refrigerator. The cream should now be the consistency of sour cream.
Line a fine-mesh sieve with four layers of cheesecloth, and place over a medium bowl.
Scrape the cream into the cheesecloth, bring the ends up over the cream and tie it into a tight bundle. Hang this bundle in the refrigerator, suspended over the medium bowl (I laid a ladle across a stockpot, set the medium bowl inside, and tied the bundle from the ladle). Leave in the refrigerator for 12 to 24 hours.
Once that time has elapsed, there may be up to a few tablespoons of whey in the bowl, which can be discarded. Untie the bundle, and scrape your mascarpone cheese into a container with an airtight lid to store.
Preparation time: 2 days
Yield: About 8 ounces
Serving Size: 1 ounce
Homemade mascarpone cheese is so easy, there is no reason to ever buy it again!
Ingredients
2 cups heavy cream (not ultra-pasteurized)
1 tbsp fresh-squeezed lemon juice
Instructions
In a large saucepan, heat cream over over medium heat to a low simmer, until it reaches about 190F (I found I had to go to about 195F to get a gentle simmer going).
Stir in lemon juice and continue to cook for 5 more minutes, keeping it right at about 190F. You may have to turn your burner up and down to keep the temperature constant. Mixture will thicken to the consistency of gravy.
Remove from heat and let cool. Mixture will continue to thicken. Line a sieve with a clean tea towel or several layers of cheesecloth and set over a bowl. Pour cream mixture into sieve and refrigerate for 8 to 12 hours.
Transfer to an airtight container and press plastic wrap flush to the surface. Can be stored in fridge for about a week.
Notes
Serves 8.
Each serving has about 1 g of carbs.
2) Homemade Mascarpone Cheese
Recipe from Not Without Salt
Ingredients
2 cups pasteurized heavy whipping cream (not ultra-pasteurized, if possible)
1 tbsp fresh lemon juice
Directions
Place the heavy cream in a medium-sized heavy bottom sauce pan. Attach a candy thermometer.
Heat the cream over medium-low heat until it reaches 190 degrees (this will take 15 to 20 minutes). Stir occasionally, increasing the frequency as the cream gets warmer.
Once the cream reaches 190 degrees, add the lemon juice. The cream will thicken slightly. Cook the cream at 190 degrees for 5 minutes, adjusting your burner up or down as necessary to maintain that temperature.
After five minutes, remove the saucepan from the heat, cover with a lid, and place in the refrigerator for 12 to 24 hours.
Remove the saucepan from the refrigerator. The cream should now be the consistency of sour cream.
Line a fine-mesh sieve with four layers of cheesecloth, and place over a medium bowl.
Scrape the cream into the cheesecloth, bring the ends up over the cream and tie it into a tight bundle. Hang this bundle in the refrigerator, suspended over the medium bowl (I laid a ladle across a stockpot, set the medium bowl inside, and tied the bundle from the ladle). Leave in the refrigerator for 12 to 24 hours.
Once that time has elapsed, there may be up to a few tablespoons of whey in the bowl, which can be discarded. Untie the bundle, and scrape your mascarpone cheese into a container with an airtight lid to store.
Preparation time: 2 days
No comments:
Post a Comment