HOMEMADE MASCARPONE CHEESE

seriously i'm amazed (and somewhat appalled) that storebought mascarpone is soooo expensive when its technically not even cheese. we can make it easily at home at a fraction of the price using only TWO ingredients (whipping cream and lemon juice) so ever since i started making my own there's no turning back to storebought.

i took a recipe from baking obsession and sort of improvised my own. when i made it on my 1st attempt using the recipe it took me a long time to reach 190F (88C) not sure why. double-boiling using a skillet sure takes long! so subsequently i boiled the cream in a saucepan without double boiling then add lemon juice when the cream starts bubbling then stir it a few mins more after that. works fine that way for me.

i quickly whipped up some tiramisu from the leftover sponge fingers i had and it was delicious! seriously, homemade and storebought mascarpone are about 99% identical if you ask me so no reason why we should buy them anymore! recipe calls for a cheesecloth but if you don't hv one you could use paper coffee filters (i got them from daiso at a pack of 40 for 2 bucks). pour the mixture onto the filter, set a strainer and bowl below to catch the whey and you're good to go.

recipe source : baking obsession

ingredients (makes 12oz/340g) :

500ml whipping cream
1 tbsp lemon juice
directions :

1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.