Considering myself a bit of a food nerd, I like to experiment in cooking by making anything that I possibly could make myself: pizza, breads, pastries… and one of my challenge and experiment is making cheese!
Mascarpone cheese is one of the simplest easiest cheese to make yourself, it very versatile and can be used in multiple recipes, fabulous tiramisu, for example.
Remember that making cheese is a bit of a science as it requires some chemistry attention to perfectly combine the ingredients and have the reaction to transform milk and cream in cheese.
So don’t be frustrated if you can’t get it the first time, I often buy some milk or cream at reduced price so not to feel bad when throwing out the un-resulted result.
I will post some recipes where you can use your awesome homemade mascarpone!
1 ¼ cup (300gr) heavy cream 35%
¾ cup (100gr) milk 2%
1tsp (5gr) citric acid dissolved in 3 oz (95gr) water (to make a solution at 5% acidity) for which you will use 1 tbsp (15gr) for this recipe
Prepare the citric acid solution by dissolving the citric acid in the water.
Mix the cream and milk and, on your stove, heat up at low temperature till it reaches 180F and hold the heat for 5 minutes.
Remove from the heat and stir in 1 tbsp of the citric acid solution. Let cool down.
Prepare a small colander with a coffee filter or a fine mesh cloth and set it on a container, pour the cream in to let it drain.
Place in the fridge and let it drain for at least 12 hours till the whey has separeted from the cheese.
The mascarpone is ready when it separates easily from the cloth.