Mascarpone cheese is a rich and creamy Italian cheese that is made from heavy cream and lemon juice. It has a smooth and velvety texture, and a slightly sweet, tangy flavor. It is widely used in Italian cuisine, especially in dishes such as tiramisu, where it is combined with espresso, ladyfingers, and cocoa powder to make a classic dessert. Mascarpone is also commonly used as a spread, in dips, and in sauces, where its creamy texture and delicate flavor make it a popular choice. This cheese is relatively easy to make at home, although it requires a bit of time and patience as it needs to be strained for several hours or overnight. Some of the most common dishes that these type of cheese can be paired with include sausage rolls and vegetable cutlets.
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons salt
- Heat the cream: Pour the heavy cream into a saucepan and heat it over medium heat until it reaches about 86°F (30°C).
- Add the lemon juice: Once the cream has reached the desired temperature, remove the pan from heat and stir in the lemon juice.
- Let it sit: Let the mixture sit for 10 minutes or until it starts to curdle and thicken.
- Strain: Pour the mixture into a cheesecloth-lined strainer over a bowl and let it strain for several hours or overnight. Discard the liquid (whey) and keep the solids (curds).
- Mix in the salt: In a separate bowl, mix the curds with the salt until well combined.
- Store: Transfer the mixture to an airtight container and refrigerate until firm, at least 4 hours or overnight. The Mascarpone cheese is now ready to use.
Interested in learning how to make them and need some form of guidance? Our private home dining experience also can provide hands-on tutorials for you. Or if you just prefer someone to make it for you feel free to contact our private chef for hire.