Learn how to make mascarpone with this step-by-step guide from The Modern Cheesemaker by Morgan McGlynn.
"Making mascarpone from scratch is ridiculously easy, and only requires two ingredients, so you can quickly whip up a batch of your own fresh and creamy cheese at home the Italian way. Homemade mascarpone has the most beautiful texture – far superior to shop-bought – and is perfect for so many sweet and savoury dishes." – Morgan McGlynn
Yield: Makes 300g (10½ oz)
- ½ tsp citric acid
- 1 litre (1¾ pints/14 cups) double (heavy) cream
You will need cheesecloth or muslin sheet and an instant-read thermometer.
- Dissolve the citric acid in 2 tablespoons of cooled boiled water, stirring until completely dissolved.
- Pour the cream into a pan and place over a medium heat until it reaches 85°C (185°F). Make sure you keep stirring so the cream doesn’t stick to the bottom of the pan and burn.
- Add the citric acid mixture and stir in. Keep the cream at 85°C (185°F) for 1 minute, then remove from the heat and place the lid on the pan for 5 minutes. Leave the pan on the hob (stovetop) to keep warm, and keep the heat at 85°C (185°F); if you see it dropping, turn the heat to low to maintain the temperature, making sure to stir.
- Transfer to a bowl and leave the mixture to cool for a few hours or overnight.
- Set a colander in a large bowl and line it with the cheesecloth or muslin. Pour in the cream.
- Drain the excess liquid off the cheese and squeeze gently in the cloth. Carefully transfer the cheese from the cloth into a bowl. You can serve it right away or it can be kept covered in the refrigerator for up to 1 week.
Recipe from The Modern Cheesemaker by Morgan McGlynn White Lion Publishing,£25/€25. Images by Jamie Orlando Smith.