From conversation in another thread, here's an easy mascarpone recipe from my husband's Italian Nana...
16 ounces heavy cream (at least 38-40% fat)
1/2 Tablespoon fresh squeezed lemon juice
Candy thermometer
Heavy bottom sauce pan
Glass bowl
Cheesecloth or old fashioned cotton dishtowel
Pour heavy cream into pan, stir with wooden spoon or rubber spatula over medium heat until it reaches 185F (65C)
Remove from heat and keep stirring until temperature comes down to 140F (60C)
Put back on medium heat, keep stirring, until it reaches 185F again. add lemon juice, and keep stirring for three minutes, still at 185F
Remove from heat, keep stirring until temp comes back down to 140F.
Pour into glass bowl with lid, put dishtowel over it, and leave at room temperature for three hours.
Take clean glass bowl, put in sieve elevated so it doesn't touch bottom of bowl, line sieve with three or four layers cheesecloth or clean cotton dishtowel, pour in cream, cover with lid or plastic wrap, cover with clean dishtowel, and put in refrigerator for 24 hours, and it's ready.
Makes about 1 to 1-1/2 cups mascarpone.
Easy Mascarpone
Linear Mode
