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)

Ingredients

  • ½ tsp citric acid
  • 1 litre (1¾ pints/14 cups) double (heavy) cream

Equipment:

You will need cheesecloth or muslin sheet and an instant-read thermometer.

Method

  1. Dissolve the citric acid in 2 tablespoons of cooled boiled water, stirring until completely dissolved.
  2. 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.
  3. 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. 
  4. Transfer to a bowl and leave the mixture to cool for a few hours or overnight.
  5. Set a colander in a large bowl and line it with the cheesecloth or muslin. Pour in the cream.
  6. 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.