Homemade mascarpone.
- 400 ml cream (30% fat minimum)
- 1,5 tbsp lemon juice (I guess it's possible to use vinegar as well)
- pinch of salt.
We also need gauze and a cooking thermometer.
Place the cream in a large bowl and over a warm water bath. It's possible to cook the cream directly over the heat but it's more difficult to control the temperature. Put the thermometer into the cream and cook gently until it reaches 85°C (185°F)...
When the cream reaches 85°C/185°F add the lemon juice (1,5 tbsp), and stir...
The cream will get lightly thicker almost instantly. Cook for more 5 minutes at the same temperature (85°C) stirring all the time. At the end of this step the cream is thick like a custard, still fluid.
Add the salt, mix and leave to cool down at room temperature for about 1 hour. Then place it in the fridge for several hours (I'd say at least 2 hours). After this period we can notice that the cream is really thick, it's not fluid anymore...
To get mascarpone we need to drain it. Place a sieve covered with gauze over a bowl and pour the cream into it. Cover it with plastic film and put in the fridge for at least 12 hours. The more time you let drain the cream the thicker the mascarpone will be.
After this rest time we can see the whey that came out of the cream...
We can press the cream against the gauze to extract even more whey... The mascarpone is done ! Keep it in the fridge and use it quite quickly (few days).
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