Homemade Mascarpone

1. 1

   Pour the cream into the top of a large double boiler and slowly heat to 190 degrees F. stirring occasionally. Check the temperature with a thermometer.

2. 2

   Stir in the vinegar, and continue to stir until the cream begins to curdle. Remove the pan from the water, cover, and let stand about 15 minutes or until the curds begin to firm.

3. 3

   Pour or ladle the curds into a butter muslin-lines strainer set over a large bowl. Let the curds cool completely, then cover and refrigerate for 24 hours to continue draining and to firm.

4. 4

   Discard the liquid and transfer the mascarpone to an airtight container. Refrigerate for up to 3 days. Stir well before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.