Homemade Mascarpone Cheese

1. 1

   Heat cream in saucepan until small bubble form at edge (not boiling), add lemon juice/tartaric acid and maintain heat for 2 minutes. Allow to cool in pan to room temperature. The mix should be thick, if not - reheat and add a bit more lemon/tartaric acid.

2. 2

   Place a sieve over a bowl, line the sieve with cheesecloth (I use 3 layers of chux wipes - unused of course!). Pour the mix into the sieve. Place in fridge and allow to drain overnight.

3. 3

   The cheese can then be used as normal in recipes such as tiramisu, cheesecakes or eaten with fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.