I read a blog post on homemade mascarpone last week.
I don't think I'll ever be the same.
The best part about this recipe is that the ingrdients are things most people have, and if they don't, they are really cheap.
I sort of followed to recipe from Not Without Salt (sort of) but my amounts are different.
Homemade Mascarpone
1 cup whipping cream (I used regular, not heavy, and mine was ultra pasteurized.)
2 tablespoons lemon juice
Fill a skillet about half way with water,
Pour your cream into a heat proof container and put it in the water, to make a double boiler, I used my big Pyrex measuring cup.
Heat the water and let it boil with the glass container in it for about 20 minutes or until the cream reaches 140-190 degrees Fahrenheit.
When it reaches temperature, add the lemon juice and cook for 10 -15 more minutes,
stirring occasionally.
This is where I began to think I messed up, the cream didn't curdle at all, I had read it wasn't supposed to curdle much, but I expected some reaction. I thought I hadn't heated my cream enough, it was only at 140 or so.
Remove from heat and let it cool to room temperature.
This is how thick mine was after about 20 minutes of cooling, I kept thinking "This is never going to thicken!!!!"
After it cooled I stuck it in the fridge to stay overnight and hoped it would thicken, I was sure I had ruined it.
But hurray! in the morning it was pretty thick. (I forgot to photo the pouring it into cheesecloth part. )
I hung it over a bowl in the fridge for another 5-6 hours.
And when I poured it into my jar it was beautiful!
Cheesecloth marks are so pretty.
When I make this again, I'll probably make a larger batch, but for this first one I made only a cup.
Also I found that this tasted wonderful on these lavender cookies.
More on that later.
-Carley.
I don't think I'll ever be the same.
The best part about this recipe is that the ingrdients are things most people have, and if they don't, they are really cheap.
I sort of followed to recipe from Not Without Salt (sort of) but my amounts are different.
Homemade Mascarpone
1 cup whipping cream (I used regular, not heavy, and mine was ultra pasteurized.)
2 tablespoons lemon juice
Fill a skillet about half way with water,
Pour your cream into a heat proof container and put it in the water, to make a double boiler, I used my big Pyrex measuring cup.
Heat the water and let it boil with the glass container in it for about 20 minutes or until the cream reaches 140-190 degrees Fahrenheit.
When it reaches temperature, add the lemon juice and cook for 10 -15 more minutes,
stirring occasionally.
This is where I began to think I messed up, the cream didn't curdle at all, I had read it wasn't supposed to curdle much, but I expected some reaction. I thought I hadn't heated my cream enough, it was only at 140 or so.
Remove from heat and let it cool to room temperature.
This is how thick mine was after about 20 minutes of cooling, I kept thinking "This is never going to thicken!!!!"
After it cooled I stuck it in the fridge to stay overnight and hoped it would thicken, I was sure I had ruined it.
But hurray! in the morning it was pretty thick. (I forgot to photo the pouring it into cheesecloth part. )
I hung it over a bowl in the fridge for another 5-6 hours.
And when I poured it into my jar it was beautiful!
When I make this again, I'll probably make a larger batch, but for this first one I made only a cup.
Also I found that this tasted wonderful on these lavender cookies.
-Carley.
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